Raise your hand if you are a pasta-o-holic like me. I would say in an average week we have pasta at least twice and that’s only because I purposely don’t buy enough to have it everyday of the week – or we would. Edith requests pasta most days of the week and today I said YES and pasta is what we had.
Most of the time I make some sort of vegan mac and cheese or a pesto pasta for lunches. Since Alder is now eating err…playing with solids I wanted to make something that he could taste too so I decided to go with a nut-free pesto. It was also the perfect way to get Edith to eat some greens because lately she has been a little more picky with her food.
Anyways I made this pasta dish and it turned out fantastic. Even Edith who told me while I was making it that she wasn’t going to eat it declared that it was her “favorite best pasta”. So basically this pasta dish is a winner. Enjoy!
- 2 servings pasta of your choice
- 1 cup broccoli (fresh or defrosted frozen)
- 1 cup peas (fresh or defrosted frozen)
- 2 heaping tablespoons nutritional yeast
- 2-3 garlic cloves
- 1/4 cup olive oil
- 1 teaspoon white miso
- 1.5 teaspoons lemon juice
- salt and pepper to taste
- 1 Italian Field Roast Sausage (optional), diced and lightly bowned
- Reserve a bit of cooking water
- Cook pasta according to package.
- To a food processor all the ingredients except sausage and cooking water; process until smooth. (If making for baby as well see note below).
- Toss pasta with pesto and sausage adding as bit of cooking water as necessary to reach desired sauce consistency.
- For Alder I added just the olive oil, peas, broccoli and nutritional yeast to the food processor and blended until smooth; I removed a few tablespoons to toss with a bit of pasta and then added remaining ingredients.
What is your go-to pasta dish or lunch dish?