Description
This gluten-free pasta dish features a flavorful red pesto made from sun-dried tomatoes, garlic, and fresh basil, combined with sautéed kale for a nutritious meal.
Ingredients
Scale
- 1 jar sun dried tomatoes from a jar packed in olive oil (8oz)
- 2 tablespoons tomato paste (32 g)
- 1/2 cup grated parmesan or nutritional yeast* (45g)
- 2 garlic cloves, sliced
- 1/2 teaspoon sea salt plus more to taste
- 1/2 cup lightly packed fresh basil
- 1/3 cup pine nuts (45g)
- 1 pound gluten free pasta (450g)
- 1 tablespoon extra-virgin olive oil (15ml)
- 6 cups kale, hard stem removed and chopped into bite-sized pieces
- 2 large garlic cloves, minced
- 1/2 teaspoon red chili flakes (optional)
- 2 tablespoons water (30 ml)
- black pepper to taste
Instructions
- Add everything to a food processor and blend into a thick paste. Stop and scrape down the sides if needed. Blend into your desired consistency. For a thinner sauce, add more olive oil as needed. Set aside.
- Bring a large pot of salted water to a boil. Cook pasta until al dente according to packet instructions. Before draining, carefully reserve about 1 cup of the pasta water (240ml) and set aside.
- Add the olive oil to a large pan and warm over a medium heat. When the oil is shimmering add the garlic and chili flakes. Sauté 1-2 minutes until fragrant.
- Add the kale to the pan. Stir and cook another few minutes to soften the leaves. Add water to the pan then cover with a fitted lid and cook about 3 minutes to steam and soften the kale. The kale should become noticeably darker and softer.
- Reduce to a low heat. Add the cooked pasta to the pan along with the reserved water and red pesto sauce. Toss pasta until fully combined.
- Taste and season with more salt, pepper, chili flakes etc as you see fit.
- Cool leftovers to room temperature then pack up in an airtight container and keep refrigerated for up to 4 days.
Notes
- For a vegan version, substitute grated parmesan with nutritional yeast.
- Customize the heat level by adjusting red chili flakes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Blending, Boiling, Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 400
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 10 mg