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Vegan Kale Pesto Pasta

Kcal

537

Fat

22g

Carbs

60g

Protein

18g

Useful Information

Preparation Time –

10 mins

Cooking Time –

10 mins

Difficulty –

Easy

Portions –

Serves 4

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

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    Introduction

    Steak Salad with Quinoa is quick, easy, and delicious. The perfect dinner when you don’t feel like putting on a major dinner.

    Vegan pesto pasta recipe

     

    Method

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

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