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Vegan kale pesto pasta served on a plate

Vegan kale pesto pasta

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Healthy
  • Vegan
  • Vegetarian
Nutrition: Per serving
HighlightNutrientUnit
kcal537
fat22g
saturates3g
carbs60g
sugars1g
high infibre13g
protein18g
salt0.1g
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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.

Goes well with

Recipe from Good Food magazine, September 2020

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Overall rating

A star rating of 4.5 out of 5.10 ratings
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