*Basically A Salad* Pasta

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This is full of SO many nutrients and superfoods and everyone devours it 👊🏻. Perfect for the whole family!

*Basically A Salad* Pasta

Servings 6

Ingredients

  • Kosher salt
  • 1 pound pasta anything works!
  • 1 bunch kale curly or flat leaf!
  • 1 large carrot
  • 1 bunch broccoli roughly 1/2 pound
  • 4 cloves garlic
  • 1/2 cup grated parmesan cheese
  • 1/2 cup fresh parsley sprigs or basil leaves
  • 1 heaping teaspoon chicken or veggie Better Than Bouillon
  • 1 or 2 tablespoons unsalted butter  your choice
  • 3 tablespoons extra-virgin olive oil
  • 1 lemon juiced
  • 1/3 cup pepitas

Instructions

  • Bring a large pot of salted water to a boil. Cook the pasta until al dente, then use tongs to transfer the pasta to a large bowl. Do not dump the pot!
  • While the pasta is cooking, chop the kale, carrots (no need to peel!), and broccoli into a few big pieces. Wash them.
  • Keeping the pot over high heat, throw the chopped veggies plus garlic into the pot and cook until the carrot is fork tender, 7 to 10 minutes.
  • Transfer the veggies to a blender along with 1/2 cup of the pasta cooking water. Don't throw the water away yet!!
  • Add the parm, parsley or basil, Better Than Bouillon, butter, EVOO, lemon juice, and pepitas to the blender. Blend until smooth, adding more pasta water as needed to get a smooth, saucy consistency. Taste and season with salt and pepper as desired — I didn't have to add any salt because my pasta water was so salty, plus the parm and BTB are salty!
  • Toss about HALF of the sauce with the pasta, adding more pasta water until it's saucy and glossy and coating the noodles.
  • Garnish with parm and red pepper flakes and enjoy 😎
  • Kosher salt
  • 1 pound pasta anything works!
  • 1 bunch kale curly or flat leaf!
  • 1 large carrot
  • 1 bunch broccoli roughly 1/2 pound
  • 4 cloves garlic
  • 1/2 cup grated parmesan cheese
  • 1/2 cup fresh parsley sprigs or basil leaves
  • 1 heaping teaspoon chicken or veggie Better Than Bouillon
  • 1 or 2 tablespoons unsalted butter  your choice
  • 3 tablespoons extra-virgin olive oil
  • 1 lemon juiced
  • 1/3 cup pepitas

Notes

Leftovers: if you have leftover pasta, reheat them in a skillet with a splash of water to get the best consistency on the sauce. Otherwise it can get a bit clumpy in the microwave. With the second half of the sauce, you can either freeze it to make pasta later, or serve it with roasted chicken and veggies as a sauce! Or with fish! Or stir it into rice!
Swaps:
GF: Any GF pasta works
DF: 1/3 cup nutritional yeast instead of parm. Or if you don’t have nut yeast, 1/2 cup of kite hill cream cheese would be great here. EVOO or DF butter instead of butter.
Pepitas: cashews would be great too
Course: Dinner

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