I’m a huge fan of pasta! I mean, it’s comfort food at it’s finest! Add a rich sauce and all you really need is a fork! All you mac & cheese fans, rejoice because I have the perfect pasta substitution.
Kelp noodles are a versatile, healthy alternative to carb dense noodles. They require no cooking & are delicious tossed with my Pesto sauce! There’s lots more info on Kelp noodles from the blog post I did a little while ago. Here’s a link to that!
If you have gluten sensitivity or are looking for a vegan alternative to your fave pasta, I guarantee you will love this one.
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 this garlic & basil pesto.
Here’s my recipe!
For the Kelp noodles:
- 1 package Kelp noodles 12oz — (I buy mine from Goodwin’s Organics)
- fresh squeezed lemon juice
- 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
- 8oz package organic mushrooms (I used baby bellas but crimini or white mushrooms are great too)
- 1/2 teaspoon Bragg Aminos or Coconut Aminos
- 1 teaspoon fresh lemon juice
- 1 teaspoon Extra Virgin Olive Oil
- 1 1/2 cup organic Basil, tightly packed
- 1/2 cup raw organic cashews (Goodwin’s Organics has these for $9.99/lb. Best price around!)
- 1/4 cup 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
Macadamia Parmesan: macadamia nut finely grated on a lemon zester. How easy is that?!
Start by placing your Kelp noodles in a bowl with approximately 3 cups of warm water and 1/2 – 1 cup lemon juice, and 1/2 teaspoon of salt. Make sure there’s enough water to cover the noodles. Massage a bit and let it sit to soften while you prepare the rest of the ingredients.
For the mushrooms: Rinse, pat dry, and chop or slice. Add the aminos, lemon juice, & olive oil. Mix to combine, cover, & set aside while you prepare the rest of the ingredients.
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 too watered down.
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)
Drain your noodles and rinse the lemon and salt away. Make sure to rinse really well and press with paper towel to remove as much excess liquid as possible. I chop my noodles a bit just so they’re not so long and easier to work with. Then, add to your bowl, toss with 1/4 cup of the Pesto sauce and serve with optional marinated mushrooms, fresh chopped parsley, & macadamia Parmesan.
Quick tip: store your extra Pesto sauce in the freezer to have on hand for a super quick Pesto Pasta prep. Yum!
disclaimer: this post contains some amazon affiliate links. Every purchase provides a small commission that helps keep this blog running so I can continue sharing so many more great recipes with you. All opinions are my own. Rest assured, if I don’t love it, I won’t share it.