• Campbell Whitman

The Kid-Friendly, Mother-Approved Pesto Pasta Sauce

Updated: May 5, 2020

As parents we are all trying to get more veggies into our kids. Look NO further for one of the perfect recipes where no one goes to bed distraught or hungry!

It's creamy and delicious, but mostly vegetables. It's a serious win!

3 T olive oil

164 g white onion

10-15 g garlic, pressed 9about 3 large cloves)

760 g zucchini (about 2 large) uniformly chopped for even cooking

370 g jarred pesto sauce

100 ml soy cream



Heat up a large sauté pan on medium high. Add your olive oil and onions. Sauté until getting translucent and slightly browning. NO MORE! If it's getting too dark remove from heat until cooled and cook again on a lower temp.


Smash the garlic at least 10 minutes before cooking to ensure you get all the nutrients it has to offer. Add the zucchini and sauté, stirring often to ensure even cooking. After 2 minutes add the garlic stir well and cover with a lid.


If the moisture in the pan gets low throw in a bit of the jarred pesto sauce. Once most of the zucchini is cooked through add all the pesto sauce mix and cook a couple of minis more. Then add the soy cream. Pour into a large enough bowl with high sides and purée with a staff mixer (or in a blender being careful because it will be HOT!). You can purée completely through or leave it a little chunky, but if you are trying to hide vegetables from kids, purée it through!




Serve with any kind of pasta (100 g per adult and 75 for 5 or less for kids defending on age) And NEVER forget to always save some pasta water to thin out the sauce as needed AFTER adding the pasta). Then add some grated cheese as desired et voilá!