PESTO, SUN DRIED TOMATO & RICOTTA SOURDOUGH PASTA

I’m delighted to share this fun recipe that I have created in partnership with Kaslo Sourdough with you today!

If you haven’t heard of this company yet, Kaslo Sourdough is based in Kaslo, B.C. – this pasta has a cult following throughout beautiful British Columbia. This is the world’s first commercial sourdough pasta, and boy, I am here to tell you once you try it – you won’t want to go back!

These noodles not only taste fantastic, they also come in so many unique varieties – think Hemp, Rye, Spelt, Barley and more. They are vegan, and the use of sourdough culture vs. wheat means they may be a good option for those with a low wheat tolerance. Plus, they’re packed full of good-for-you nutrients, like quinoa and buckwheat, and contain B vitamins, iron and potassium. All around this pasta company has strived to create a product that is so much more than traditional pasta. Plus – they come in fun shapes, and cook extra fast! What’s not to love?!

Ahead you’ll find a tasty pasta dish that’s perfect for weeknight family dinners, and also fancy enough for date night. Read on, for this savoury sausage sourdough pasta dish:

30-40 minutes start to finish, makes 4-6 servings.

INGREDIENTS:

For Traditional:

4 cups uncooked preferred Kaslo Sourdough Pasta

3 italian sausages (I prefer spicy!)

3/4 cup full fat ricotta

1 bunch kale (roughly 6 cups torn and packed tightly)

2 cups Classico Sweet Basil Marinara

2tbsp. Classico Pesto

1/2 cup sun dried tomatoes

5-6 cloves garlic

Handful parmesan cheese (about 3/4 cup)

2tbsp. olive oil

1tsp. italian seasoning

Salt and pepper to taste

For Vegetarian:

4 cups uncooked preferred Kaslo Sourdough Pasta

1 pkg. Italian Yves Veggie Grounds

3/4 cup full fat ricotta

1 bunch kale (roughly 6 cups packed tightly)

2 cups Classico Sweet Basil Marinara

2tbsp. Classico Pesto

1/2 cup sun dried tomatoes

5-6 cloves garlic

Handful parmesan cheese (about 3/4 cup)

2tbsp. olive oil

1tsp. italian seasoning

Salt and pepper to taste

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Tasty, and cute packaging! We are using the ‘classic’ pasta in the radiatori shape.

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Let’s get cooking!

METHOD:

Before anything else, preheat your oven to 350°, and put your pasta water on to boil. But do not cook your pasta until we get to it in the recipe, further along. It cooks very fast!

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Remove casings from sausage links, and roll sausages into mini meatballs. If using Yves Veggie Grounds, just make sure they are thawed – you don’t need to do anything with them until later in the recipe.

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Add them to your pan, along with 1tsp olive oil. Lightly saute on medium-low heat for 5 minutes, turning once. Remove from pan, drain and set aside.

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Mince garlic, and add to the now empty pan.

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Wash your kale, tear into bite size pieces – and massage the heck out of it!

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I’m not kidding! Kale can be quite tough, and massaging it tenderizes it and allows more moisture in while cooking. Massage and tear!

Once your kale is ready to go, saute your garlic in 1 tbsp of oil for 3 minutes on low heat, stirring to prevent burning. Be careful not to overcook your garlic, it’s better to undercook it (it will cook more with the kale).

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Add your massaged kale to the pan, and cook covered for 8 minutes on medium-low heat. After 8 minutes, cook uncovered for 2 minutes to ‘crisp’ your kale and reduce any moisture in the pan.

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It should look like this when it’s done!

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Is your pasta water ready to go now? Go ahead and add your pasta! Cook according to package directions. Using the classic radiatori, it only takes 5 minutes, be careful not to over-cook.

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Strain, and let sit while we prepare a baking dish below.

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In a large baking dish, spread your 2 cups of sweet basil marinara (or preferred sauce).

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Top with your Kaslo Sourdough pasta.

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Next, add your sausage bites or spoonfuls of your Yves Veggie Grounds.

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Next, add dollops of fluffy ricotta! My fave.

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Top that with sun dried tomatoes sliced into strips.

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And spoonfuls of pesto! If you’re like me, add extra pesto.

Next, drizzle any ‘naked’ noodles with olive oil (about a tbsp worth), and sprinkle with Italian seasoning. Finish with parmesan petals!

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Pop the whole thing into the oven for 10-15 minutes to heat through, until just golden brown. Be careful not to overcook, you do not want the ‘naked’ oiled and seasoned noodles to burn.

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Serve with your favourite red wine. This Sandhill Wines Cabernet Merlot is an excellent pairing!

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Perfect for date night all winter long!

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Serve yourself an extra scoop… we don’t judge around here!

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Serving family style at the table means you can reach for ‘just one more bite’…

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You can serve with salt and pepper or extra cheese, but I don’t think you’ll need it! This pasta is bursting with flavour, from the Italian sausage, pesto, garlicky kale, and of course – the perfectly tender sourdough pasta that sauce clings to like no other!

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Cheers, my friend! I hope you enjoy this recipe. Go visit Kaslo Sourdough, the inspiration behind this recipe, on Instagram and give them a follow! You will love this pasta, and their other great recipes, too.

xo, Jamie

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