This simply, quick pasta recipe is perfect for meal prepping and storing in the fridge. I will say, I recommend storing the sauce and pasta separately and then combining them each day so that the pasta does not get dry. This recipe can be adapted to use parmesan cheese, any pasta you prefer, and you can definitely leave out the chili flakes if you prefer no spice! This recipe is adapted from @ohmyveggies and she has a great recipe on her page!
For this recipe you will need:
- 1 bag of pasta of your choice (I used the trader joe's lentil pasta)
- 5 cups kale
- 1 cup plain greek yogurt
- 1/2 cup feta cheese (I love the Trader Joe's Mediterranean Feta)
- 1/2 lemon, juiced
- 1 tsp garlic powder
- 1 1/2 tbsp olive oil
- 1 1/2 tsp honey
- Salt
- Pepper
- 1 tsp chili flakes
Method:
- In a food processor or blender, combine all of the ingredients besides the pasta and chili flakes
- Blend until the sauce is a pesto consistency and the kale is broken down
- Cook the pasta according to package instructions
- Drain the pasta, add to a dish, combine with the blended sauce and top with chili flakes and extra cheese.
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