Vegan kale pesto pasta

A plate of food on a table Quick Vegetarian Recipes

Preparation and cooking time

  • Prep:10 mins
  • Cook:10 mins
  • Easy
  • Serves 4

Whizz up kale, pumpkin seeds, basil and garlic to make this easy kale pesto. It’s perfect stirred through wholemeal spaghetti for a healthy vegan meal

Nutrient Unit
kcal 537
fat 22g
saturates 3g
carbs 60g
sugars 1g
high in fibre 13g
protein 18g
salt 0.1g
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  • 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


  • 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
Falafel burgers

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.

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