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.
Same Recipe, Your Texture
Pureed (IDDSI Level 4)
IDDSI Level 4 Pureed Kale Pesto Pasta Recipe
Ingredients
Equipment
Method
- Fill a pot 3/4 of the way full with water and bring to a boil. Blanch the kale leaves by briefly boiling them for 1-2 minutes, then transferring them to an ice bath to cool. Drain well and pat dry.
- Using the same boiling water, add your pasta. Cook the pasta according to package instructions until soft.
- 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.
- Reserving a small amount of pasta water, drain the cooked pasta and blend into a smooth puree, without lumps and passing the spoon tilt test. Pipe to imitate your favorite pasta shape, topping with the pesto.
SLP Notes
Testing Method: This recipe should pass the spoon tilt and fork drip tests defined by the International Dysphagia Diet Standardization Initiative (IDDSI). The puree should sit in a mound on a spoon, sliding off in one bite when tilted/ lightly flicked, with no thin liquid separating. The puree should sit on top of a fork and should not drip through the fork tines (small “tail” is ok). Adjusting Consistency: If the mixture is too thick, add small amounts of liquid (broth, sauce, milk, or water) one teaspoon at a time. If too thin, add a thickening ingredient such as instant potato flakes, pureed vegetables, or thickener as clinically appropriate. Temperature Caution: The viscosity of purees changes with temperature. Always test after reheating or chilling, as thinner or thicker consistencies may alter the IDDSI level. Storage & Reheating: Refrigerate promptly and reheat gently, stirring between intervals. Always retest consistency before serving.Soft and Bite Sized (IDDSI Level 6)
IDDSI Level 6 Soft & Bite-Sized 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
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.
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