Kelp noodles are a versatile, healthy alternative to carb-dense noodles. They require no cooking & are delicious tossed with Pesto sauce!
Kelp noodles play well in any dish. It has no distinct flavor or aroma so it lends well to pasta dishes. Don’t let the name fool you, there is no fishy taste to this ingredient. Just good for you minerals & vitamins to compliment a fresh garlic & basil pesto.
Kelp Noodle Pasta
- 1 package kelp noodles
- 3-4 cups hot water (or enough to cover noodles in a bowl)
- 1 teaspoon salt
- 1 teaspoon baking soda
- Juice of ½ lemon or 2 Tablespoons apple cider vinegar or white vinegar
Add all the ingredients to a large bowl and let sit for 10-15 min. Mix it a bit by hand to separate the noodles. Once they’re as soft as you want, strain and rinse them well. Drain and mix with sauce. Or place them in the fridge for quick assembly later. They’ll keep well at least 2 days.
- 1 small shallot, sliced thin on a mandolin (this is the one I use & it’s the BEST!)
- 1/4 organic red bell pepper, sliced thin on a mandolin
Slice the shallot & bell pepper on the mandolin slicer. Use a paper towel to soak up any excess liquid from the sliced bell pepper. This will ensure your pasta isn’t watered down.
- 8oz package organic fresh mushrooms
- 1/2 teaspoon Coconut Aminos
- 1/2 teaspoon fresh lemon juice
- 1 teaspoon Extra Virgin Olive Oil
Rinse, pat dry, and chop or slice the mushrooms. Add the coconut aminos (or soy sauce alternative), lemon juice, & olive oil. Mix to combine, cover, & set aside while you prepare the rest of the ingredients.
- 1 1/2 cup organic Basil, tightly packed
- 1/2 cup raw organic cashews
- 2 Tablespoons raw organic pine nuts
- 1/3 cup Extra Virgin Olive Oil
- 1-2 Tablespoons fresh squeezed lemon juice (taste & adjust to your ‘tart’ preference)
- 3 cloves fresh garlic
- 1/2 teaspoon sea salt (I use fine gray sea salt)
- 1/4 teaspoon black pepper, fresh ground
- 1/8 teaspoon cayenne pepper
Make the Pesto sauce by adding all ingredients to a tall cup and emulsifying with a hand blender like this one. Or you can use your Vitamix. (*Tip: If you double the pesto recipe – careful with the salt and lemon – this will blend easier in your blender, as you need more volume for the blades to puree the ingredients). Store the extra in the freezer for quick prep next time you make the dish.
To serve, toss the kelp noodles in a generous amount of the pesto sauce and garnish with marinated veggies, mushrooms and grated macadamia nut on top.
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