Kale pesto pasta
A quick and easy kale pesto pasta that is healthy and tastes fantastic
Our delicious kale pesto pasta is vegan, made with easy to source ingredients, and tastes phenomenal. It's quick and easy, and once you try it, you'll want another bowl of pasta right away. This super green kale pasta is packed with vitamins such as vitamin K, vitamin A and vitamin C.
This kale pesto pasta is cheap to make and all you need is a blender or food processor and a large pot. If you are one of the people who can see the benefits of eating kale and want to integrate it into your diet, then this is the recipe for you.
What is kale pesto pasta
Vegan kale pesto is made with Tuscan kale (cavolo nero), lemon juice, garlic, cashew nuts and nutritional yeast. All tossed together with hot pasta (I love linguine) and served with a touch of extra lemon juice and salt to taste. This kale pesto recipe is straightforward and made with olive oil to ensure it tastes as Italian as possible.
It's ready in 10-15 minutes and it's perfect for any night of the week. You can also make it in advance and eat it the following day for lunch.
Kale pesto pasta is a vegan dish that's made using any type of pasta you like mixed with a pesto made from kale instead of fresh basil. Unlike basil pesto, the kale pesto tastes a little less aromatic but it has more vitamins and nutrients, and also it's much greener and vibrant. We also find it more satisfying, it keeps the hunger at bay for longer. We love kale!
Ingredients for kale pesto pasta
We're making vegan pasta here, so here are the ingredients you need to make the most delicious pesto pasta ever.
Pasta - source the pasta you like the most. I like linguine and spaghetti, but you can use any shape pasta you like. You can absolutely use whole wheat pasta if you prefer. I used regular pasta for this recipe.
Cashew - you will need cashew nuts soaked in boiling water for a few minutes. This process will make them soft enough to be able to turn them into a smooth paste. If you don't like cashew, you can use toasted pine nuts instead.
Fresh lemon juice - it will add that tangy taste you need in pasta. You can also add a little lemon zest if you are using organic unwaxed lemons.
Garlic - fresh garlic only, please.
Nutritional yeast - This is the golden spice we love so much as it adds that cheesy flavor to your pesto sauce. It's basically there to replace grated Parmesan cheese and turn your dish into a vegan delight.
Olive oil - I only use and recommend extra virgin olive oil. Especially for this recipe.
Kale - the star attraction, Tuscan kale, raw. You just need to clean it and dry it with a kitchen towel to remove any excess water. Just discard the kale stems as they are too tough for this recipe.
How to make kale pesto pasta
You're ready to cook the best kale pesto pasta and enjoy that earthy pesto that's bright green. Let's get started.
In a large pot, bring some salted water to a boil. Add the pasta in the boiling salted water and cook according to the package directions. Add a little olive oil and let it cook, stirring occasionally. It normally takes around 10 minutes and make sure the pasta is al dente.
Meanwhile, in a food processor, add kale, the drained cashew, garlic, nutritional yeast, lemon juice, olive oil and salt. Process until you get a creamy consistency. It should be a thick sauce that can clearly needs liquid.
Drain the pasta, but keep the pasta cooking liquid in a bowl. Transfer pasta into a colander and run some cold water over it. Now transfer the pasta into a large bowl.
Use some pasta cooking water to loosen your kale pesto. Add more pasta cooking liquid if needed until you reach the right consistency.
Transfer pesto over the cooked pasta and gently mix until all the sauce coats pasta.
That's it, super nice and easy. You are now ready to eat your pasta right away. Delicious!
This recipe has been developed entirely by Yuzu Bakes. Any resemblance with other recipes is purely coincidental.
A super quick and easy kale pesto pasta made all vegan. Super healthy and bright green, ideal for when you need a rapid dish ready in just 15 minutes.
- 1 packet of linguine (500g)
- 1 1/2 cup kale, stems removed, roughly chopped
- 7 oz cashew, soaked and drained
- 3 cloves garlic
- 4 tbsp lemon juice
- 1/2 cup nutritional yeast
- 3 tbsp olive oil
- 1 tsp salt
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. Make sure the pasta is al dente.
- Meanwhile, add the kale leaves, the garlic, cashew, lemon juice, olive oil, nutritional yeast and salt to a food processor. Mix until everything is well combined. You should get a creamy yet very thick sauce that needs more liquid. Set aside.
- Drain the pasta but keep the pasta cooking water. Transfer to a large bowl.
- Add 1.5 cups of cooking water to the food processor and mix to loosen the pesto cream. Keep on adding more cooking water as needed, 1/4 cups at a time.
- Taste the sauce. Add more salt if needed or a little more lemon juice if you want more zest.
- Coat the pasta with the pesto sauce and mix gently. Serve immediately and enjoy!
Total Nutrition Facts
|Amount Per Serving|
|% Daily Value*|
|Total Fat 36 g||46%|
|Saturated Fat 6 g||31%|
|Trans Fat 0 g||0%|
|Polyunsaturated Fat 5 g|
|Monounsaturated Fat 22 g|
|Cholesterol 0 mg||0%|
|Sodium 926 mg||40%|
|Total Carbs 65 g||24%|
|Dietary Fiber 9 g||32%|
|Sugar 4 g||8%|
|Protein 24 g||47%|
|* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice
What do you think?
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