White Bean Garlic Fredo

with Whole Wheat Spaghetti topped with Kale and Basil Pesto

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Vegan
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Vegan
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Instructions

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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.

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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.

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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 150/225/300 ml of the pasta cooking water, otherwise drain.

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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.

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5 Blend

Transfer the garlic mixture to a blender or to a food processor. Add white beans, 150/225/300 ml of the reserved pasta cooking water and the almond milk. Blend until completely smooth.

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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.

Tips for fussy eaters

Serve the pesto separately.

Pro tip

Combine the sauce and the pasta just before serving. If you plan to have leftovers, keep the sauce and the pasta separated.

Creamy and decadent!

Cooking Time: 20 min

Cals 1340 · Prot 43.3 · Carbs 145.8 · Fat 69.5

Ingredients

Number of people

Veg

Carrot 2 Pieces
Olive oil 1 Tbsp
Salt 0.5 Tsp
Black pepper 0.25 Tsp

Pesto

Kale 100 Grams
Fresh basil 30 Grams
Walnuts 80 Grams
Garlic cloves 1 Pieces
Olive oil 4 Tbsp
Salt 0.75 Tsp
Black pepper 0.5 Tsp

Sauce

Garlic cloves 2 Pieces
White beans, small 300 Grams
Olive oil 2 Tbsp
Almond milk 300 ML
Vegetable stock cube 1 Pieces
Salt 0.5 Tsp
Black pepper 0.5 Tsp

Pasta

Whole wheat spaghetti 200 Grams

Creamy and decadent!

Cooking Time: 20 min

Cals 1340 · Prot 43.3 · Carbs 145.8 · Fat 69.5

Instructions

photo

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.

photo

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.

photo

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 150/225/300 ml of the pasta cooking water, otherwise drain.

photo

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.

photo

5 Blend

Transfer the garlic mixture to a blender or to a food processor. Add white beans, 150/225/300 ml of the reserved pasta cooking water and the almond milk. Blend until completely smooth.

photo

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.

Tips for fussy eaters

Serve the pesto separately.

Pro tip

Combine the sauce and the pasta just before serving. If you plan to have leftovers, keep the sauce and the pasta separated.

Ingredients

Number of people

Veg

Carrot 2 Pieces
Olive oil 1 Tbsp
Salt 0.5 Tsp
Black pepper 0.25 Tsp

Pesto

Kale 100 Grams
Fresh basil 30 Grams
Walnuts 80 Grams
Garlic cloves 1 Pieces
Olive oil 4 Tbsp
Salt 0.75 Tsp
Black pepper 0.5 Tsp

Sauce

Garlic cloves 2 Pieces
White beans, small 300 Grams
Olive oil 2 Tbsp
Almond milk 300 ML
Vegetable stock cube 1 Pieces
Salt 0.5 Tsp
Black pepper 0.5 Tsp

Pasta

Whole wheat spaghetti 200 Grams
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