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–+ servings

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 ---g of protein, this basil and kale pesto pasta is a great hack to sneak greens into your diet!
5 from 3 votes
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Lunch
Servings 4 servings
Calories 704.5 kcal

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!

Nutrition

Serving: 1servingCalories: 704.5kcalCarbohydrates: 86.2gProtein: 23.2gFat: 32.2gSaturated Fat: 3.5gPolyunsaturated Fat: 10.22gMonounsaturated Fat: 14.76gSodium: 113.3mgPotassium: 846.5mgFiber: 8.83gSugar: 5.7gVitamin A: 66.19IUVitamin C: 11.76mgCalcium: 139.1mgIron: 6.1mg
Keyword 20 minute meal, creamy kale pesto, easy vegan pesto, high protein vegan pasta, kale pesto pasta
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