White Bean Garlic Fredo
with Whole Wheat Spaghetti topped with Kale and Basil Pesto
Creamy and decadent!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegan
20 min
Creamy and decadent!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegan
Ingredients
Sauce
White beans
0 Grams
Vegetable stock cube
15*
0 Pieces
Allergens
*15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | / |
| Fats (g) | |
| of which saturated (g) | |
| Carbohydrates (g) | |
| of which sugars (g) | |
| Fibers (g) | |
| Proteins (g) | |
| Salt (g) | |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Roast veggies
Pre-heat the oven to 200°C. Peel and cut carrots to coins. Drizzle lightly with olive oil, salt and pepper and roast in the oven for about 20 minutes until crispy.
2 Make pesto
Meanwhile, rinse kale and remove hard stem. Chop small. Place kale, basil, walnuts and garlic to a food processor. Pulse until chopped. Slowly add olive oil and process to a coarse paste. Season with salt and pepper. Instead of food processor, you can use a mixer and a bowl.
3 Cook pasta
Meanwhile, bring a pot of salted water to a boil and cook the whole wheat spaghetti for 10-12 minutes or until "al dente". Reserve 150 ml of the pasta cooking water, otherwise drain.
4 Start sauce
Peel and mince garlic. Rinse and drain white beans in a colander. Heat olive oil in a large pan and add garlic. Cook for 2-3 minutes, stirring.
5 Blend
Transfer the garlic mixture to a blender or to a food processor. Add white beans, 150 ml of the reserved pasta cooking water and the almond milk. Blend until completely smooth.
6 Add and cook
Pour the sauce back into the pan over low heat. Crumble in the vegetable stock cube and dissolve. Season the sauce with salt and pepper to taste. Add sauce and carrots to the pasta, and mix until all the pasta is covered in the sauce. Serve with a spoon of pesto and a drizzle of olive oil.
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