Whole Wheat Penne with Sauteed Zucchini and Cherry Tomatoes in Kale Pesto
(modified from this original recipe)

1 bunch of kale, chopped and stems removed
1/2-1 cup olive oil
1 cup vegan Parmesan cheese (recipe below)
4 garlic cloves
1/2 cup raw cashews
1/4 cup lemon juice
Sea salt to taste
Pasta and veggies:
12 oz whole wheat penne pasta
1 medium zucchini, diced (skin on)
1-2 cups cherry tomatoes, cut lengthwise
For the "Parmesan" cheese:
1/4 cup nutritional yeast
1 cup raw cashews
Sea salt to taste
Cook the pasta according to the package directions. While the pasta is cooking, chop your veggies and make your pesto. For the sauce, blend everything in a high-powered blender or food processor. When I first started, I only added the 1/2 cup of oil but as I was blending, I added more oil to get it a little thinner, so I don't know exactly how much I used. Once your sauce is finished, add about 1-2 tsp to a hot saute pan. Sautee the zucchini for about 2-4 minutes, until bright green. Add the tomatoes and sautee for about 1 minute. Drain your pasta and add the veggies and as much pesto as you'd like! I served mine topped with some hemp seeds, but that's up to you!
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