Every month I am lucky to be invited to the Lyonsgate Montessori School, where I get to work in their kitchen while building on their skills and exploring new tasty ideas.
I love creating a healthy take on a familiar meal! In April I was asked to help them create a non-tomato based pasta sauce that they could enjoy for their weekly community lunch!!
My creative skills got thinking cream sauce, but with all healthy additions and no cream! I actually think this would be delicious as soup too!
3 tbsp of olive oil
1 yellow onion
2-6 cloves of crushed garlic
4-6 cups of vegetable broth (I start with 4 & add more depending on desired thickness while blending)
1 bunch of basil, chopped
2 cups of chopped kale
1 cup (or can) of white beans
1 head of cauliflower, broken into 1 inch pieces
1/2 tsp cumin
1 tsp oregano
Salt & Pepper to taste
1/2 cup grated parmesan or asiago cheese
Heat Olive oil in pan to med heat. Add onions and sauté for 5-8 mins, until onions are clear. Add garlic and kale, continue to sauté for 3 min. Add the rest of the ingredients, only 4 cups of broth and if adding cheese leave out. Bring to a boil; turn down the heat and simmer for 20min. Using an immersion blender, or transfer to blender of choice, blend until smooth, adding cheese slowly. This will take a bit of time depending on power of blender! Continue simmering for 20min, stirring occasionally. Serve over pasta of choice or even enjoy as a soup!