It’s flashback Friday, so we’re reviving an old favorite, Creamy Romanesco Pasta with Pesto.  The delightfully rich flavor and savory aroma are thanks to the romanesco, a stunning, nutrient-dense cruciferous vegetable.  And, the pesto brings the yum factor to a whole, new level.  Whether you’re entertaining or just enjoying a meal with your favorite people, you will wow everyone with this dairy free, gluten free, epic dish.  Cheers!

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CREAMY ROMANESCO PASTA WITH PESTO

Vegan, gluten free, dairy free

Recipe by Jentry Lee Hull

PASTA & SAUCE INGREDIENTS

  • 1 package of small brown rice GF pasta shells (Tinkyada brand, available at Whole Foods)
  • 1 onion, chopped
  • 1-2 roasted bell peppers, diced (available in a jar at Whole Foods)
  • 3 garlic cloves, minced
  • 2 cups vegetable broth
  • 1 head of Romanesco, chopped (cauliflower works, too)
  • 2 Tbsp. tomato paste
  • ½ to 1 tsp. salt (to taste)
  • ½ to 1 cup almond milk
  • 2 tsp. lemon juice
  • 1 Tbsp. balsamic vinegar
  • 1 tsp red pepper flakes (or to taste)

PASTA METHOD

  • Cook pasta: Bring a large pot of water to a boil, add a dash of salt and olive oil, and add the brown rice pasta shells. Cook according to directions. Drain and set aside.

CREAMY ROMANESCO SAUCE METHOD

  • In a large pot, sauté onion for 3-5 minutes, or until translucent and caramelized. Add a splash of veggie broth to prevent sticking.
  • Add minced garlic and roasted bell peppers. Cook until fragrant (~1 min.)
  • Add vegetable broth. Cover and heat until it starts to boil.
  • Add chopped romanesco, tomato paste and ½-1 tsp salt. Cover and let simmer on med-low heat until romanesco is tender (~ 8-10 min.).
  • Transfer mixture to a blender or food processor. May have to transfer in batches depending on size of blender/mixer. Purée until smooth.
  • Transfer mixture back to the pot.
  • Stir in ½ cup almond milk, lemon juice, balsamic vinegar, and cooked pasta shells. To thin the sauce, add another ½ cup almond milk. To thicken, add more tomato paste.
  • Season with salt and red pepper.
  • Top each serving with pesto sauce and swirl in.
  • You can also top with broccoli or more veggies.
  • Enjoy!

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PESTO INGREDIENTS

  • 3 cups basil leaves, packed
  • 1 cup baby kale, packed
  • 1 cup raw, unsalted cashews or blanched almonds
  • ½ cup lemon juice (about 2 large lemons)
  • 4-6 cloves garlic, crushed
  • ½ tsp. pink salt, or to taste
  • 2 Tbsp. olive oil

PESTO SAUCE DIRECTIONS

  • Combine basil, greens, nuts, garlic, salt, and lemon juice in a food processor. Pulse until mixture is finely chopped.

 

Coach Jentry

 

Gumsaba Outdoor Fitness Class schedule Saturday 6/11/16

8:30 AM Saturday Co-Ed Boot Camp – Coach Jentry- HIIT Saturday

9:30AM Sunshine Orinda Sleepy Hollow Co Ed PRIVATE Class – Coach Michelle – Mash Up Saturday