Kale Pesto Pasta
This kale pesto pasta is a nutritious twist on classic Italian pesto, ready in 20 minutes. Earthy kale, peppery fresh basil, and tangy lemon juice combine to create a bright and nutty pesto sauce, while nutritional yeast adds a cheesy and umami flavour. Tossed with rigatoni pasta and topped with vegan parmesan and chili flakes, this vibrant summer pasta is a perfect weeknight meal ready in 20 minutes. Packed with 23g of protein in each serving, this basil and kale pesto pasta is a great hack to sneak greens into your diet!
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Why You’ll Love Kale Pesto Pasta
Nutritious – The combination of wholesome ingredients makes the kale pesto pasta delicious and incredibly healthy. The star ingredient, kale, is a superfood packed with vitamins, antioxidants, and fiber. Fresh basil also offers essential nutrients, and walnuts contribute healthy fats. The nutritional yeast also boosts the nutritional content of this sauce by providing vitamin B, antioxidants, and protein.
Versatile and Customizable – This pesto is incredibly versatile. Swap the ingredients to make it suitable for your dietary needs. Have gluten intolerance? Opt for certified gluten-free pasta. You can even make this pasta nut-free. See ingredients swaps in recipe tips to make a pasta dish that will keep you returning for more. You can also use pesto sauce in a variety of ways. Use it as a sandwich spread or a nutrient-rich dip, or add it to your favourite salad for a nutrient-packed meal. The best part about his pesto pasta is that you can even enjoy it cold.
Dairy-Free – Traditional pesto contains cheese, but this version uses nutritional yeast for a cheesy flavour without dairy. This has the same cheesy flavour and is packed with vitamin B12 and protein!
Great for Kids – This kale pesto pasta is a fantastic way to sneak veggies into your kids’ diet without them even noticing it! The kale blends seamlessly into the pesto, and its earthy flavor is balanced by the zesty lemon, creamy walnuts, and savory nutritional yeast. This irresistibly delicious pesto ensures your kids get their daily dose of nutrients without compromising on flavour, making mealtime a win-win for both kids and adults alike!
How to Make Kale Pesto Pasta
Prepare the Kale
Remove the stems from your kale and place it in boiling water for 3-5 minutes. This helps soften the kale for smooth blending. Remove from the heat and transfer the kale into cold water. This step ensures the sauce stays a vibrant green colour!
Make the Pesto
Add blanched kale to a large blender with the rest of your ingredients and blend until smooth and creamy. Pour in more oil if required for smooth consistency. Taste and adjust the seasonings to your liking.
Cook Your Pasta
Cook the rigatoni according to the package instructions, but reserve some pasta water before draining it.
Combine and Serve
Pour pesto sauce over your pasta along with some reserved pasta water for a smooth consistency.
Garnish
Top with vegan parm & chilli flakes for an extra kick of flavour. Enjoy!
Recipe Tips for Kale Pesto Pasta
Blanching Kale: Ensure to blanch the kale. This step is crucial for keeping the sauce vibrant and green.
Swap kale with other greens such as arugula, broccoli, spinach, green peas or even parsley if you’re not a kale fan. The flavour will be different, but it will work. You can also add whatever herbs you have in hand.
Reserve Some Pasta Water: Remember to reserve some pasta water before draining. This helps adjust the consistency of the sauce when mixing with pasta.
Swap Rigatoni with whole wheat pasta for extra nutrients.
Pasta Type: While rigatoni works beautifully with this sauce, feel free to use any pasta of your choice.
For a different flavour, swap walnuts for almonds, pine nuts, or cashews. If you have nut allergies, substitute them with avocado for a creamy texture. Or swap walnuts with hemp seeds for a nut-free version.
For a protein boost, consider adding the protein of your choice. You can add tempeh bacon or vegan chicken—the possibilities are endless.
Storage tip: Leftover kale pesto can be stored in an airtight container in the fridge for up to 2 days.
Make it oil free by adding water or plant-based milk while preparing the sauce.
More Vegan Recipes You’ll Love
Green Olive Pasta
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Kale Pesto Pasta
Ingredients
- 6 cups Tuscan kale or curly kale 1 large bunch
- 1 clove garlic
- ⅔ cup walnuts
- Juice of 1.5-2 lemons to taste
- ⅓ cup olive oil
- 1 large bunch basil
- ½ cup nutritional yeast
- Salt and pepper to taste
- 400 g Rigatoni
Instructions
- Remove the stems from your kale and place it in boiling water for 3-5 minutes.
- Transfer the kale into cold water. This helps the sauce stay a vibrant green colour!
- Add to a large blender with the rest of your ingredients and blend until smooth.
- Pour over your pasta along with some reserved pasta water.
- Top with vegan parm & chilli flakes and enjoy!