Kale Spinach Pesto Linguini : gluten-free and vegan

Hello friends! I’m sure this happens every time once a certain holiday passes us by….. we got so busy cooking more elaborate meals, cleaning and decorating the house that by now we just feel worn out. And the kitchen may not look as inviting anymore ~ but we still gotta eat.

We still need something on that dinner table. We’re feeling a bit sluggish but don’t want to admit it. It’s ok, you can put your superwoman cape away, relax and make a ‘comfort-food’ meal that is still super healthy and quick and easy to make. Because no one wants to spend more time cooking than eating, right? If you agree, than this Rice Linguini with Kale Spinach Pesto is just for you and your family!

RICE LINGUINI WITH KALE SPINACH PESTO

{gluten-free and vegan}

Ingredients:

• brown rice linguini pasta, 1 package
• 1/2 – 1 container of organic vegan pesto sauce*
• 1 cup chopped kale
• 1 cup chopped spinach
• 1 medium onion, diced
• 3 cloves of garlic, minced or chopped
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 cup pine nuts
• sea salt & pepper to taste
• extra virgin olive oil

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* Optional Fresh Pesto Sauce recipe: bunch of basil, 1/3 cup pine nuts, a drizzle of extra virgin olive oil and sea salt and pepper to taste : mix with a hand held blender.

Directions: In a large pot with water, boil the pasta as per directions on the package (being careful not to overcook as rice pastas are more delicate than wheat). Strain on a colander and run with water to rinse them from starch build up, then drizzle in a few tablespoons of extra virgin olive oil so the pasta won’t stick together.

In a large sauce pan with olive oil, fry the onions until golden, add garlic, add the chopped kale and spinach, oregano and basil, season with sea salt and pepper. Cover to steam for only about 5 minutes. You’re done!

In a serving bowl, add the pasta, pesto sauce, and greens together; mix to combine all the flavours. Sprinkle with pine nuts and drizzle with extra virgin olive oil. Enjoy!

Cooking Tip: Use half of the pasta portion with as much or as little pesto sauce as you like – it’s important to keep the pesto sauce fresh on the plate. Don’t make more than you need as you don’t want leftovers of the mixed dish once it has pesto sauce in it. It’s better to keep the ingredients separate and then just reheat the pasta with the greens and add fresh pesto sauce from the fridge. You don’t want to heat pesto sauce as it will turn brown as it’s made from fresh herbs.

Have nut allergies? You can skip the pine nuts completely, but you’ll need to make your own pesto sauce without the pine nuts and it will still be delicious!

 

I used a ready made vegan pesto sauce – basil can’t be picked fresh from the garden right now, so this will do. Luckily this really speeds up this dinner cooking time and if you start with setting the pot of water to boil for the pasta, and simultaneously proceed with chopping up your veggies and frying them – than all should be done by the time the pasta is strained. Seriously about 20 minutes.

I love dishes that are quick to prepare and sometimes if I get fresh basil I would make my own pesto sauce ~ but sometimes it’s totally awesome to cut corners and still get a great meal…. one that takes longer to eat than make.

Well I’m definitely getting hungry ;D What are some of your quick healthy meals you prepare? For this week’s Potluck Party – be ready to dig up some quick under 30 minute meals ;D We all need to bookmark some good recipes for those crazy busy or just plain lazy days! xo