For May’s Secret Recipe Club, I was paired with Christie of A Kitchen Hoor’s Adventures. She likes to cook healthy and low fat – and has lost ~100 lbs, which is quite the accomplishment! Christie is definitely an example of how healthy recipes don’t have to be bland or boring!
Christie has tons (and I mean tons – I’m so impressed with how regularly she posts!) of delicious looking recipes like her Orange Beef Stir Fry, One Pot Paprika Chicken with Spinach, Poutine for Dessert and her Banana Waffles with PB Syrup (I totally need a waffle maker!) She also makes macarons. So much talent and delicious food! It was so hard to choose!
I ended up choosing her Bean and Basil Pesto Penne and I was definitely pleasantly surprised with the results! I’ve always wanted to try pesto, but it seemed really complicated or full of dairy. Fortunately, Christie’s version is simple (2 steps!), vegan and delicious! Mr Bean liked it so much that he had huge amounts of seconds! I upped the recipe a bit so that I would use the entire 398mL (14 oz) can of beans.
Gluten Free and Vegan Bean and Basil Pesto Penne
1 – 14 oz can of white beans, drained and rinsed (I used navy as I’ve never been able to find Cannellini)
3/4 c. fresh basil
1 oz almonds
1/2+ c. vegetable broth
2 -3 cloves of garlic, chopped
1 tbsp. olive oil
1 tsp. salt
1/2 tsp. ground pepper
1 box of Catelli gluten free Penne (or whatever kind of pasta you want), cooked to al dente
- Add beans, basil, almonds, broth, garlic, oil, salt and pepper to food processor and process until smooth, adding more broth if required.
- Pour over hot pasta and toss to coat.
Christie, it was a treat looking through your blog! 🙂
Please check out the rest of Group D’s recipes by clicking below!