This year we planted too much kale, so we made a bunch of kale pesto with it. Kale pesto is just the best thing on earth! After eating it plain for a while Joel created this wonderful dish. The veggies and the cream give the sauce the necessary kick!
- 1 cup pesto (just use kale instead of basil, or do half half)
- 200 ml soy cream
- 1 yellow onion
- 4-5 mushrooms
- 1 handful grape tomatoes (cut in half)
- Salt and pepper to taste
- 400g of your favourite pasta
Start by chopping all the onion and mushrooms and cooking the pasta according to the packing’s instructions.
Warm-up a big pan or a non-stick pot with a bit of olive oil over medium-high heat and throw in the onions. You can also add garlic if there’s not enough already in the pesto you are using. Cook for 3 minutes or until the onions are translucent.
Add in the mushrooms and let cook for a few more minutes before lowering to medium heat and throwing in the tomatoes.
Let cook for another minute to let the tomatoes get warm and pour the cream and pesto over the veggies. Mix well and let it warm up all together for a few minutes again.
Once everything looks ready, add the noodles to the pan and mix until everything is covered in pesto-cream. Serve immediately and top with additional grape tomatoes if you want to add a bit more freshness to it.