• Bradley & Alyssa

This Quarantine is Kale-ing Me: Roasted Kale Pesto and Sausage Pasta

Updated: Apr 26, 2020

Eating is one of the very few simple pleasures Coronavirus can’t take away from us, right? Right??!

Spoke too soon. We weren’t sure whether we had contracted the damn thing until we completely lost our sense of taste and smell. Picture this: two grown ass adults ravaging through our apartment, huffing candles, cleaning detergent, or any fragrant item from the pantry for some sort of satisfaction. But, nothing. For days on end. Torture for any foodie!

We made this cozy pasta as the pinnacle of our wild Saturday night (woo!), but poor Brad still hadn’t recovered his taste buds to fully enjoy the marriage of flavors between the sautéed sausage alongside the creamy kale pesto that affectionately hugged the Cavatappi. But I’ll vouch for us both by saying this meal is the equivalent to being wrapped in a warm blanket and being carried to bed. So homey, and a cinch to pull together. Follow along below for both the vegetarian and omnivore versions of this dish! 



Recipe inspired by Lauren Hartmann


Course: Entrée

Servings: 3-4


Ingredients


  • 5 cups dinosaur kale

  • 5 cloves garlic

  • 1/4 red onion

  • 1 tablespoon olive oil

  • 2 tablespoons nutritional yeast

  • 1/4 cup vegetable broth

  • 1/4 cup walnuts

  • Juice of 1/2 a lemon

  • 1/3 teaspoon salt

  • a pinch of red pepper flakes

  • 8 oz. pasta

  • 4 vegan sausages, sliced ( or chicken sausages)

  • Parmesan for topping

  • Salt and pepper to taste


Instructions


1. Preheat oven to 375 degrees.

2. Divide and conquer. Start chopping up the kale and garlic. Place both in a large bowl with olive oil, and a pinch of salt and pepper. Now give those ingredients a nice massage, like the one your S.O. promised you’d get months ago. Hmm?

3. After a proper rub down, spread the garlic kale onto a baking sheet nice and evenly. Proceed to bake in oven for 8-10 minutes. Remove when done and leave for now.



4. While waiting for the kale to bake in step 3, start boiling a pot of water according to the instructions of the pasta you’ll be using. Have you guys heard of Banza, (chickpea pasta) yet? Regular pasta ain’t got nothing on these high protein, low carb noodz. Here’s what we used.

5. Depending on which camp you fall into, slice your vegan and/or chicken sausages. Sauté sausage in a medium saucepan with a splash of olive oil and child-size handful of onions. Not too high of heat to avoid burning the onions.


6. If your hands aren’t already full enough dealing with a pot of boiling pasta and simmering sausages, it’s time to make the sauce! Do so by adding the kale into a food processor along with the nutritional yeast, vegetable broth, lemon juice, walnuts, 1/2 tsp. salt and pinch of red pepper flakes. Unless your like Brad, then two pinches of pepper flakes 🥵. Process until smooth – scrapping the sides help. Taste test. Do a happy dance. Move on.


7. Oh how close you are. Take your drained pasta and place it back into the empty pot or a large bowl serving bowl. Plop in the sauce and stir it up, little darling. Come on baby stir it –

8. If you’re serving both meatless and meat options, separate the pasta equally into two bowls and add respective sausages. Sprinkle a bit more salt and pepper to taste. Add Parmesan (either vegan or the dairy goodness). Serve!


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