This kale pasta sauce tricked Darrol Henry into eating some veggies during a picky toddler phase. And I’m not sorry!
Of course, you don’t have to be a picky toddler to enjoy this creamy, sneakily healthy kale pasta sauce. You also don’t have to necessarily use kale as the base. Any dark leafy green would work well, so go with what’s in season or what’s in your fridge.
Toddlers are no joke, y’all. Everyone warned me that toddlers go through phases of very picky eating, and Darrol has been no exception. He has thankfully started eating more variety again, but there were about 3-4 weeks where he would only eat pasta and bread. I never thought that I’d be the mom hiding veggies in her kid’s food, but that is exactly what this kale pasta cream sauce is about.
Darrol’s picky eating phase was blissfully short, but I’m sure he will go through another one. I’m keeping this kale pasta recipe in my pocket for next time he decides that all green things belong on the floor.
Creamy Kale Pasta Sauce
Yield: 6-8 servings
- 16 ounce box of farfalle pasta, uncooked
- 1 15 ounce can white beans, drained
- 1 bunch raw kale, ribs removed (or about 4 cups of any dark leafy green you like!)
- 1 small leek, roughly chopped (about 1/4 cup)
- 3 cloves garlic
- juice of 1 lemon
- 1 cup raw cashews (soaked 4-6 hours, if you don’t have a high speed blender)
- 3/4 cups olive oil
- 1/2 cup nutritional yeast
- 1/2 cup water
- salt and pepper, to taste
- 1 large tomato, diced (optional)
- Combine the pasta and the white beans in a pot, and cook according to the directions on the box of pasta.
- While that boils, combine all of the remaining ingredients except for the tomatoes in your blender, and puree until nice and smooth.
- When the pasta and beans are done cooking, drain them, then toss them with the sauce before serving. Top with a handful of chopped tomato, if you like that kind of thing.
I submitted this recipe to the Virtual Vegan Linky Potluck!