Go Back
–+ servings

Cauliflower & Kale Pesto Pasta

Christine Pittman
This pesto pasta dish is as healthy as it is delicious. Perfect when paired with noodles and chick peas, fluffed into rice or tossed with cooked vegetables like cauliflower, broccoli, carrots or peas.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Entree & Main Dishes
Servings 8 servings
Calories 378 kcal

Ingredients
  

  • 16 oz whole wheat elbow macaroni
  • 16 oz low-sodium chickpeas, drained, rinsed
  • 1 cup cauliflower rice
  • 1 cup baby kale we used organicgirl
  • 1 cup flat-leaf parsley leaves
  • 1 clove garlic
  • 2 tablespoons chopped walnuts
  • 1/4 cup olive oil
  • 1 1/2 teaspoon lemon juice
  • 1/4 teaspoon salt

Instructions
 

  • Prepare pasta according to package directions, but add chickpeas during last 1 minute of cooking. Drain and return to pot.
  • Place cauliflower in bowl, cover loosely with microwave-safe lid and microwave on HIGH 4-5 minutes, or until very soft.
  • Place cauliflower, kale, parsley, garlic, walnuts, olive oil, lemon juice and salt in food processor. Purée until smooth, adding up to ½ cup water to achieve smooth consistency.
  • Mix pasta and pesto.

Nutrition

Calories: 378kcalCarbohydrates: 60gProtein: 15gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 96mgPotassium: 431mgFiber: 5gSugar: 3gVitamin A: 1484IUVitamin C: 29mgCalcium: 90mgIron: 4mg
Keyword dinner recipes, easy dinner ideas, healthy eating, healthy recipes, kale, pasta, weeknight dinner
Tried this recipe?Let us know how it was!