Vegan Kale Pesto Pasta

Kcal 537
Fat 22g
Saturates 3g
Carbs 60g
Sugars 1g
Fiber 13g
Protein 18g
Salt 0.1g

Ingredients

  • 150g kale
  • small bunch of basil
  • 1 small garlic clove
  • 3 tbsp pumpkin seeds
  • 5 tbsp extra virgin olive oil
  • 3 tbsp nutritional yeast
  • 1 lemon, zested and juiced
  • 350g wholemeal spaghetti

Method

Step 1

Bring a pan of water to the boil. Cook the kale for 30 secs, drain and transfer to a bowl of ice-cold water for 5 mins. Drain again and pat dry with kitchen paper.

Step 2

Put the basil, garlic, seeds, oil, nutritional yeast, lemon juice and zest, and drained kale in a food processor. Blitz until smooth, then season. Loosen with a splash of water, if it’s too thick.

Step 3

Cook the pasta following pack instructions, then toss with the pesto and serve.