Green pasta with seared Kales tops
Combine the goodness of green pasta topped with a rich nut-free creamy sauce on a bed of seared to perfection kale leaves and flowerets in 30 minutes.
Nut-free cheese sauce
- 1 large potato
- 2 small carrots
- 3 Tbsp nutritional yeast
- 1 tsp turmeric powder
- 1 tsp sea salt
- 2-3 cups kale leaves or other greens
- 1 Tbsp soy sauce
- 1 Tbsp lemon juice
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1 tsp paprika
- 1/3 cup sundried tomatoe strips
- 1 Tbsp cappers
- 1-2 Tbsp pine nuts (optional)
1 box of super green pasta
Make the nut-free cheesy sauce
Boil 3 cups of water with a pinch of salt in a saucepan.
Peel the potato and carrots and cube.
Boil the potato and carrots until tender (shouldn't take more than a few minutes).
Add the potato, the carrots, the nutritional yeast, turmeric, salt and pepper to a blender and process until smooth.
Cook the pasta following the instruction on the package.
Sear the greens.
Prepare the kale, cut the tops, wash and remove the leaves from the stem.
Mix the marinade ingredients: soy sauce, lemon juice, garlic powder, pepper.
While the pasta is cooking, stirfry the kale with a tsp of oil. Add the marinade and quickly stir.
Assemble the dish
Drain the pasta and immediately pour the nut-free creamy sauce and stir. Add the capers.
Place a ring of seared greens on the plate, add the pasta in the middle.
Top with strips of sundried tomatoes, pine nuts.
Serving: 2gCalories: 60kcalCarbohydrates: 8gProtein: 7gFat: 1gSaturated Fat: 1gSodium: 1667mgPotassium: 308mgFiber: 3gSugar: 1gVitamin A: 80IUVitamin C: 6mgCalcium: 8mgIron: 1mg