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?
Pesto is great! But it’s always shocking how much basil or parsley it takes to make enough, so good idea to add more greens stuff in!
I used to ask for pasta every night for dinner, too… ironic but probably not accidental or coincidental that I now know I’m sensitive to grains! I do still enjoy pesto on fish, potatoes, or zucchini noodles, though!
This sounds SO delicious! I wonder if I could get my oldest & pickiest to try it out!
Sounds delicious. Even when I make a more traditional pesto, I leave the nuts out. I find that making pesto ahead and freezing it is the way to go and sometimes the nuts get bitter when stored for a longish time. So I just toast the nuts and add them as a garnish at serving time.
This looks like a DELICIOUS pesto pasta dish, and I love that it’s nut-free!
This looks great! Defo going to try it. I always end up making pasta with marinara and usually twice a week
We are mac and vegan cheese or pesto at least twice per week. Enjoy!