How To Make Vegan Kale Pesto Pasta
Turning vegan may look challenging for some, especially for those who can’t turn their eyes away from meat. But they just haven’t found these sumptuous vegan recipes that even non-vegans will surely enjoy!
Serves:
Ingredients
- 12 ounces of whole wheat pasta
- 2 cups of fresh kale leaves
- 1/3 cup of raw walnuts
- 2 cloves of garlic
- 1/4 cup of nutritional yeast
- 1/4 cup of olive oil
- 2 tablespoons of lemon juice
- Salt and pepper to taste
- Optional toppings: cherry tomatoes, crushed red pepper flakes, vegan parmesan cheese
Instructions
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Cook the pasta according to the package instructions. Drain and set aside.
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In a large pot of boiling water, blanch the kale leaves for 2 minutes. Drain and rinse with cold water.
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In a food processor, combine the blanched kale, walnuts, garlic, nutritional yeast, olive oil, and lemon juice. Process until smooth and creamy. Season with salt and pepper.
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In a large pan, heat the pesto sauce over medium heat. Add the cooked pasta and toss until well coated.
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Serve the vegan kale pesto pasta hot, garnished with cherry tomatoes, crushed red pepper flakes, and vegan parmesan cheese, if desired.
Nutrition
- Calories : 385kcal
- Total Fat : 16g
- Saturated Fat : 2g
- Sodium : 120mg
- Total Carbohydrates : 52g
- Dietary Fiber : 9g
- Sugars : 3g
- Protein : 13g
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