Soft & Bite-Sized (IDDSI Level 6)
Tender foods cut into small, bite-sized pieces that are easy to chew and break apart with minimal effort.
This vibrant kale pesto pasta is a delicious and nutritious lunch option that uses pureed kale as the base for a fresh, earthy pesto sauce. Blended with olive oil, lemon, garlic, and Parmesan, the kale pesto is smooth, creamy, and packed with flavor. This dish is ideal for IDDSI-compliant diets, as it can be adjusted to meet various texture levels, ensuring a safe and satisfying lunch for everyone.
Make this Recipe for Your IDDSI Level
As written, this recipes is at IDDSI Level 6 Soft and Bite Sized. This recipe can also be adapted for Level 3 Liquidized, Level 4 Pureed, Level 5 Minced and Moist, and Level 7 Easy to Chew. See the adaptation instructions below or if you are printing the recipe, they will be included in the notes section.
Level 3 Liquidized (Smooth enough to drink or pour; no chewing): Puree the finished pasta with the sauce, slowly adding broth as needed to ensure the correct thickness (flow test at time of eating to make sure temperature isn’t affecting).
Level 4 Pureed (Smooth and thick enough to hold shape on a spoon; no chewing): Blend and strain the sauce. Blend the prepared pasta with broth until smooth with no lumps and holding shape, topping with the sauce.
Level 5 Minced and Moist (Soft pieces that fit between fork prongs in a puree; minimal chewing): Selecting or processing pasta to 4mm pieces, toss the pasta in the sauce.
Level 7 Easy to Chew (Foods that are soft and easily bite into pieces): You can select from a larger range of pasta shapes, enjoy this recipe as written.
Kale Pesto Pasta Recipe
Ingredients
Equipment
Method
- Blanch the kale leaves by briefly boiling them in water for 1-2 minutes, then transferring them to an ice bath to cool. Drain well and pat dry.
- In a blender or food processor, combine the blanched kale, Parmesan cheese, olive oil, lemon juice, garlic, salt, and pepper. Blend until smooth, adding a small amount of water or olive oil if needed to reach a creamy consistency.
- Cook the pasta according to package instructions until soft. For IDDSI Levels 4-6, cook the pasta slightly longer than usual to ensure a soft texture. Reserve a bit of pasta water to adjust consistency if needed.
- Drain the pasta and in a large bowl, toss the warm pasta with the kale pesto until evenly coated. Adjust with a bit of pasta water if the pesto is too thick.
SLP Notes
IDDSI Level Modifications: Level 3 Liquidized (LQ3): Puree the finished pasta with the sauce, slowly adding broth as needed to ensure the correct thickness (flow test at time of eating to make sure temperature isn’t affecting). Level 4 Pureed (PU4): Blend and strain the sauce. Blend the prepared pasta with broth until smooth with no lumps and holding shape, topping with the sauce. Level 5 Minced and Moist (MM5): Selecting or processing pasta to 4mm pieces, toss the pasta in the sauce. Level 7 Easy to Chew (EC7): You can select from a larger range of pasta shapes, enjoy this recipe as written. Testing Method: Each piece should be cuttable with the side of a fork and pass the fork pressure test; no knife required. Piece Size: Maximum 1.5 cm for adults (8 mm for children). Trim larger pieces before serving. Texture Goal: Soft, tender, and moist throughout with no hard edges, gristle, or chewy skins. Wet cooking methods are highly recommended. Temperature Note: Heat can change firmness; always check texture again after reheating.How do I…
Adjust the macros?
Protein: To increase protein, use chickpea, or lentil pastas, add tofu or meat crumbles, or a soft poached egg.
Fat: Reduce olive oil and/or swap cheese for nutritional yeast to bring fat content down. To add fats, avocados and chopped olives as well as ricotta cheese can complement the dish.
Carbs: To reduce, use spiralized vegetables or cauliflower gnocchi.
Make it fit my eating style?
Gluten-Free: Select a veggie based pasta or use spiralized vegetables.
Dairy-Free/Vegan: Use nutritional yeast and/or cheese alternatives.
Make it fit my spoons?
- Use jarred pesto and stir in puréed kale or spinach for a semi-homemade version. Use minced garlic in a jar or powder to skip some prep.
- Double up your pesto batch and freeze in ice cube trays for quick sauce bombs for future recipes.
- Puree texture: consider piping extra pregelled pasta, spray generously with cooking spray, cover with cling wrap and freeze, then transfer to a container to keep in the freezer for faster pureed pasta meals.
Looking for more?
Get the meal started with a veggie favorite, the soft and bite sized spinach and artichoke stuffed mushrooms. Make it a date night trio with the dark chocolate hazelnut torte.
Every recipe here is designed for texture sensitive eaters: from dysphagia to dental issues to picky eaters. Get recipe roundups and practical tips by joining the mailing list.
