Vegan Kale Pesto Pasta
This vegan kale pesto pasta is fresh, vibrant, and ready in about 20 minutes. Blanched kale, basil, pumpkin seeds, lemon, and nutritional yeast blend into a silky dairy-free sauce that coats every strand of wholemeal spaghetti.
Servings4 Portions
Prep Time10 Mins
Cook Time10 Mins
Difficulty
Easy
Ingredients
4
- wholemeal spaghetti350 g
- kale150 g
- basil1 small bunch
- garlic1 clove
- lemon1
- pumpkin seeds3 tbsp
- extra-virgin olive oil5 tbsp
- nutritional yeast3 tbsp
Step-by-Step Instructions
01
Bring a large pan of water to a boil. Add the kale and blanch for 30 seconds, then drain and immediately transfer it to a bowl of ice water. Let it cool for about 5 minutes, then drain well and squeeze or pat dry thoroughly.
02
Add the blanched kale, basil, garlic, pumpkin seeds, extra-virgin olive oil, nutritional yeast, lemon zest, and lemon juice to a food processor. Blend until mostly smooth. If the pesto feels too thick, add a small splash of water until it reaches a spoonable consistency.
03
Cook the wholemeal spaghetti according to the package directions until al dente. Reserve a little pasta water, then drain the pasta.
04
Toss the hot pasta with the kale pesto until evenly coated. Add a splash of reserved pasta water if needed to loosen the sauce, then serve immediately.
Chef's Tips
Dry the kale well before blending so the pesto stays rich and not watery. Pine nuts or walnuts can replace the pumpkin seeds, and the pesto will keep in an airtight container in the refrigerator for up to 3 days.
