This pesto pasta recipe by Whole Vegan Pantry is quick and easy (yay!) and even better is the kids will love it.
By Courtenay Perks
Barefoot cooking after a day in the sun makes me happy. This pesto pasta recipe for Lemon Rocket Pesto with Quinoa Spaghetti and Toasted Pine Nuts is quick and easy.
Hiding veggies in your meals can be a total game-changer! Sneaking those nutrient-packed greens into your kids’ fav dishes is a ninja move that keeps them healthy without the fuss. Imagine mac ‘n’ cheese with hidden cauliflower or a chocolate-zucchini muffin – it’s like a secret mission to boost their nourishment.
The benefits are endless. First, you’re ensuring your little ones get essential vitamins and minerals, even when they’re being picky eaters. Second, it’s a win-win, as you get to watch them enjoy their meals while knowing they’re devouring those veggies. Plus, it’s a time-saver, as you can prepare these sneaky creations in advance, making mealtime a breeze. And who wouldn’t want to see their kids happily gobbling up wholesome goodness?
So embrace the art of veggie camouflage. Your kids will thank you later when they grow up with strong bodies and a love for nutritious food – all thanks to your culinary ninja skills.
Ingredients
Pesto
1/2 lemon juiced
100ml cold pressed organic olive oil
250g baby rocket leaves washed
1 handful flat leaf parsley
2 garlic cloves
1 tsp Himalayan sea salt
1/2 cup pine nuts
Pasta
1/4 cup pine nuts for toasting
1 400g packet quinoa spaghetti
Method
- Place all ingredients for the pesto sauce in a blender. Blend until smooth.
- Toast pine nuts in a pan with a teeny drizzle of olive oil until golden.
- Cook pasta, and mix with pesto in a pan over heat.
- Serve with a sprinkle of toasted pine nuts.
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