Dinner, Dips & Sauces, Kid-Friendly
Kale Pasta Sauce
Recipe by Greens of the Stone Age
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This Kale Pasta Sauce is easy to whip up and packed full of nutritious ingredients and is delicious served with a drizzle of truffle oil and cheese of choice. It’s also great served with potatoes too! Perfect for those on a vegan or gluten-free diet.
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Cooking mode
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- 175g kale, stalks removed
- 125ml olive oil
- 85g pumpkin seeds
- 65g sunflower seeds
- 250ml tinned full fat coconut milk
- 2 tsp sea salt flakes
- 1 tsp chilli flakes, plus extra to serve
- 2 tsp garlic powder
- Juice 1 lemon
- 3 tbsp nutritional yeast
- 10-15g basil or other fresh herbs
- Dash agave or maple syrup
Utensils
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Step 1
Add all of the ingredients in the order listed to the 2.1L jug and secure the lid. Secure the jug into the unit. Select the ‘iQ/MANUAL’ function then turn the dial to ’10’. Press dial to start the program. Blend until smooth, you may want to blend another 2 or 3 times, scraping down the sides between blends, to ensure an even blend. Your pasta sauce is now ready to store in an airtight container for up to 5 days in the refrigerator. For cooking instructions see below.
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Step 2
Cook your pasta as per the manufacturer’s instructions. When a couple of minutes remain on your pasta remove 125ml cooking water and add to sauce. Blend again on LOW until smooth and combined. Repeat the blending process if necessary.
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Step 3
Drain the pasta and reserve another 250ml of water. Add the sauce and water to the pan, stir to combine.
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Step 4
Add the pasta and cook for a further 2 minutes. Serve immediately with toppings of choice. A drizzle of white truffle oil and a finely grated Italian hard cheese (or vegan equivalent) is best.
