VEGAN KALE PESTO PASTA
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
Provided by Tracey Raye
Categories Dinner, Lunch
Time 20m
Number Of Ingredients 8
Steps:
- 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.
- 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.
- Cook the pasta following pack instructions, then toss with the pesto and serve.
Nutrition Facts : Calories 537 calories, Fat 22 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 1 grams sugar, Fiber 13 grams fiber, Protein 18 grams protein, Sodium 0.1 milligram of sodium
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