Nutrition info:
Vegan
Vegetarian
Rich in iron, Vitamin B12
Yum! The green colour of the pesto is a fun change from tomato sauce, and our veggie baby likes to pretend she’s eating green strings. We found this recipe a couple of months ago in a cookbook called The Plantiful Table, and it’s been a great addition to our meal plan ever since.
You’ll need:
1 package of spaghetti, fortified with B12
1/4 cup of cashews
1/2 cup olive oil
1 bunch kale
1 bunch fresh basil (or parsley, if you don’t have basil on hand)
1/2 a lemon
2 tablespoons nutritional yeast, fortified with B12 (we like Bob’s Red Mill Nutritional Yeast)
2-3 shallots (optional)
Salt and pepper
1 cup almond milk
To make:
Cook the pasta as per the instructions and set aside.
Add the cashews and olive oil to your blender or food processor and blend until smooth. Then, add the kale, basil, lemon, shallots and nutritional yeast. Blend together until smooth.
Add the green mixture to a saucepan and put on medium high heat. Slowly add in the almond milk and stir for 5-10 minutes. Use more or less almond milk depending on your preference. Add the salt and pepper to taste.
Coat the pasta in the pesto sauce, and voila! You’ve got a delicious, nutritious, and fun-to-eat meal the whole family will love!
A big bite of kale and basil pesto pasta!
