Go green with this delicious and super quick vegan kale pesto pasta, that only takes 10 minutes to make and whizzes up kale, pumpkin seeds, basil and garlic together to make the perfect sauce for your spaghetti or pasta! Serves 4, based upon the recipe by Tracey Raye.
150 g kale
Small bunch of basil
1 small garlic clove
3 tbsp pumpkin seeds
5 tbsp extra virgin olive oil
3 tbsp nutritional yeast
1 lemon, zested and juiced
5 small cherry tomatoes (optional)
350 g wholemeal spaghetti
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.
Pan fry the small cherry tomatoes using a small amount of the olive oil after cutting them into halves.
Cook the wholemeal pasta or spaghetti following pack instructions in a pan of water, then toss with the pesto and serve.