Roasted Garlic Kale Pesto Pasta
User Reviews
4.8
15 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
1 hr
-
Servings
4 servings
-
Calories
562 kcal
-
Course
Main Course
-
Cuisine
American
Roasted Garlic Kale Pesto Pasta
Report
This roasted garlic kale pesto pasta is a tasty twist on the classic!
Share:
Ingredients
FOR THE PESTO
- 3 cups kale
- ⅓ cup extra virgin olive oil
- 1/4-1/3 cup toasted walnuts
- ½ cup freshly grated Parmesan cheese
- 2 TBSP water
- 3 TBSP lemon juice
- Zest of 1 lemon
- ½ head of roasted garlic (approx. 6 cloves)
- salt to taste (don't skip, but season to taste)
- pinch of black pepper if desired
FOR THE PASTA:
- 8 oz pasta (choose one with ridges + grooves)
- 8 oz mushrooms sliced
- 3-5 oz fresh baby spinach
- 2-4 oz cheese I used mozzarella + parmesan
TOOLS NEEDED
- food processor
Instructions
FOR THE PESTO:
- Pre-heat oven to 400 degrees F
- Grab an entire bulb of garlic and slice a little less than ¼ of the top off, just enough to expose the cloves.
- Drizzle with olive oil and seal into a pinched pouch of aluminum foil.
- Roast for about 40 minutes, depending on your oven and patience. Once the house starts to smell like heaven, resist the urge to dive in to the oven and spread the entire thing on toast. Better yet, roast a second bulb so you can do exactly that!
- Alternatively, you can roast the garlic ahead of time and store in the fridge for up to four days, and simply whip this up whenever your ready for some serious dippage. I typically roast a few bulbs at once and use the golden cloves in recipes throughout the week.
- Once your garlic is ready, the cloves should practically be bursting from the bulb. I used about half the bulb (6 cloves) but feel free to add extra garlic to taste.
- Combine all the above pesto ingredients in your blender or food processor of choice and blend until creamy and dreamy! Since everyone's perfect pesto varies, feel free to adjust seasoning to taste as well as the liquid to veggie ratio, an extra drizzle or two of olive oil can thin the sauce as desired. I usually snag a piece of crusty bread and dunk as I taste test, it's glorious!
FOR THE PASTA:
- Bring a large non-stick pan to medium heat and saute the mushrooms and spinach in a teeny drizzle of your favorite healthy oil.
- While your vegetables cook, boil your pasta in a medium pot per the box's instructions.
- Drain, return to pot, stir in pesto.
- Add your veggies and cheese then stir baby stir!
- Spoon into bowls or pile onto plates and garnish with a little extra freshly grated parmesan cheese.
- Serve immediately.
Notes
- For a saucier sauce, simply add a little extra EVOO to your pesto. Easy peasy! Garlic obsessed? Feel free to sneak a few extra cloves into the mix!
- Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
Nutrition Information
Show Details
Calories
562kcal
(28%)
Carbohydrates
50g
(17%)
Protein
20g
(40%)
Fat
33g
(51%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
6g
Monounsaturated Fat
16g
Cholesterol
23mg
(8%)
Sodium
344mg
(14%)
Potassium
667mg
(19%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
7256IU
(145%)
Vitamin C
59mg
(66%)
Calcium
419mg
(42%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 562 kcal
% Daily Value*
| Calories | 562kcal | 28% |
| Carbohydrates | 50g | 17% |
| Protein | 20g | 40% |
| Fat | 33g | 51% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 16g | 80% |
| Cholesterol | 23mg | 8% |
| Sodium | 344mg | 14% |
| Potassium | 667mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 7256IU | 145% |
| Vitamin C | 59mg | 66% |
| Calcium | 419mg | 42% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
Other Recipes
You'll Also Love
Roasted Sweet Potato Sandwich with Apples, Pesto, Kale, and Blue Cheese
American, Vegetarian, gluten-free
5.0
(15 reviews)
