QUICK KALE COCONUT PASTA

15 minutes, 4 servings

INGREDIENTS

• 2 cups kale, chopped, stems removed 

• 1/4 cup fresh basil

• 2 tbsp pine nuts

• 1 cup coconut milk (sub a less fatty milk such as almond or soy if kapha)

• Juice of 1/2 lemon 

• 1 tsp maple syrup or honey 

• Salt & pepper to taste 

• 1/2 cup pasta water 

• 16oz your favorite pasta (I used fusilli brown rice noodles)

DIRECTIONS

1. Cook the pasta according to package directions. Reserve 1/2 cup of the pasta water - place in a blender.

2. While the pasta is cooking, steam the kale by adding to a medium pot over medium heat with 1/4 cup water. Heat until bright green. 

3. Once kale is steamed, add to a blender with the pasta water and other ingredients. Blend until smooth.

4. Pour the sauce over the cooked pasta. Serve warm and enjoy! 

#kidfriendly #under15minutes #spring #fall #summer #vata #pitta

Notes

• GREAT recipe for busy week-nights, especially for kids.

• For kaphas - Simply substitute a different milk for the coconut milk since coconut milk is too cooling, heavy, and oily for kaphas. If you still want the coconut taste, keep half he coconut and substitute the other half for another milk. Also, feel free to add some extra spice to it - red pepper flakes, freshly cracked black pepper, dash of cayenne etc.

• If you don't want the heaviness of pasta, you can use this sauce over cooked veggies or light whole grain bowls with quinoa or barley.

• Protein choice - if you are not super hungry, you can have this pasta on its own and it will be nourishing and amazing. But if you are ravenous and want a little extra umph here are some choices: pan-seared tofu, paneer, chickpeas (cooked with turmeric & cumin to de-gas the bean), chicken, turkey, or white fish.