Kale Pesto Cavatelli with Crispy Roasted Brussels Sprouts

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Kale Pesto Cavatelli with Crispy Roasted Brussels Sprouts- superfood kale pesto with hints of basil and lemon, sundried tomatoes and crispy roasted brussel sprouts give this pasta a delicious nutritional boost that’s packed with flavor!

Kale Pesto Cavatelli with Crispy Roasted Brussels Sprouts | delicious plant-based meals delivered to your door from Purple Carrot!

With all of the recent holiday-themed recipes, I figured we could use something green to balance things out. And trust me, it doesn’t get more green than this cavatelli.

If you follow me on Instagram then you might have already seen a sneak peak at this recipe. It’s from a new plant-based meal plan delivery service called Purple Carrot. Have you heard of it?

They reached out to me to participate in their 30 Day Plant-Based Dinner Challenge and I jumped on the opportunity. I try to eat plant-based as often as possible because it gives me so much energy and I also enjoy knowing that I’m doing my part for the environment. But sometimes it can be exhausting to think of what to make and then have to go shopping for everything. I welcomed the idea of letting someone else do the work for a change.

Depending on which plan you sign up for, Purple Carrot sends 2 or 3 meals including pre-measured responsibly sourced ingredients and step-by-step directions right to your front door.

This Kale Pesto Cavatelli was the first meal I made and I was blown away by how fresh everything was. I have the tendency to be very picky about my produce but there no qualms at all.

Another bonus? It only took me 30 minutes to make and each serving has 20 grams of protein.

Other meals that I’ve tried so far include:

  • Sweet Potato and Chickpea Salad with Spiced Date Vinaigrette
  • Tofu Bahn Mi with Kimchi Mayonnaise
  • Barley Lentil Pilaf with Celeriac Chips and Cranberry Mint Dressing
  • Drunken Noodles with Tofu and Chinese Broccoli
  • Vegetable Biryani with Green Beans and Mushrooms

 

It’s truly a delicious way to get more veggies into your diet and I think it make a great gift idea for someone you love. You can click here to see what recipes are on the menu this week!

If you’re interested in giving Purple Carrot a try, they are currently offering Making Thyme for Health readers $30 off of your first order. Click here to sign-up and use the offer code “30DAYS” at checkout and it will automatically be applied.

 

Kale Pesto Cavatelli with Crispy Roasted Brussels Sprouts

Yield: 2 servings

Prep Time: 10

Cook Time: 20

Total Time: 30

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Ingredients:

  • 7 ounces brussels sprouts
  • 6 ounces cavatelli pasta (or similar whole grain pasta)
  • 1 lemon
  • fresh basil
  • 4 ounces curly kale, stems removed
  • 2 garlic cloves
  • 2 tablespoons almonds
  • 1/4 teaspoon chili flakes (more or less, depending on preferences)
  • 1 ounce sundried tomatoes, thinly sliced

Directions:

Salt a large pot of water and bring to a boil. Preheat the oven to 450°F then line a baking sheet with parchment paper. Rinse and dry the brussels sprouts, trim the ends, and peel off as many leaves as you can while reserving the cores. Transfer the leaves and the cores to the baking sheet then toss with 1 tablespoon of oil and sprinkle with salt & pepper. Baking in the oven until brown and crispy, for about 6-7 minutes. Add the cavatelli to the boiling water and cook until al dente, for about 8-10 minutes.

Meanwhile make the pesto by combining the kale leaves, basil, garlic, almonds, juice of lemon, and chili flakes with 2 tablespoons olive oil. Season with salt & pepper then blend until smooth. Once the pasta is done cooking, drain it and reserve 1/2 cup of the cooking water. Add the water to the pesto and blend for about 10 seconds, until smooth.

Transfer the pasta back to the pot with the pesto and stir to combine. Add the brussels sprouts and sundried tomatoes then season with additional salt & pepper, if desired. Serve warm and enjoy!

Click Here for Nutrition Facts

 

Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback! heart

 

This post was created in partnership with Purple Carrot. I only share brands that I truly love and that I think you will too. As always, all opinions and text are entirely my own. Thank you for your support!

by Sarah on December 15, 2016  //  Dinner, Pasta, Recipes
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