Vegan kale pesto pasta with rocket salad

Today, I opted for a simple vegan kale pesto pasta dish adapted a Vitamix’s recipe and the results were so, so good. It’s nutty, fresh, even a bit cheesy. Just YUM.

Here’s what to do. It feeds four and you don’t need a Vitamix to make it.

Ingredients

Equipment

Instructions

• Set the pasta on to cook.
• In a large pot of salted, boiling water, blanch the kale for 4 minutes.
• Shock in a bowl filled with ice water, then strain.
• Once the water has drained away, press out as much water as possible.
• Place a quarter of the peppers and all the other ingredients into the blender in the order listed and secure lid.
• Pulse until the texture becomes even.
• By now the pasta should be ready, so drain, then stir in the pesto.
• Dish up onto one side of each plate and top with a couple of pieces of pepper, then build the salad on the other half – a handful of rocket, a few tomato eighths, a sprinkling of pumpkin seeds and a drizzle of balsamic glaze.

It’s such a delicious recipe, I do hope you try it – I’m confident you’ll love it, whether you’re vegan or not. What do you think?

Here’s the recipe for this kale pesto pasta again in an easy to print format.

Print Recipe

5 from 1 vote

Vegan kale pesto pasta with rocket salad

A simple vegan kale pesto pasta dish. It's nutty, fresh, even a bit cheesy. Just YUM.

Prep Time10 mins

Cook Time12 mins

Total Time22 mins

Course: Pasta meals

Cuisine: Italian

Keyword: kale, pasta, pesto, rocket, salad

Servings: 4

Calories: 635kcal

Author: Emily Leary

Ingredients

• 250 g (8.8 oz) farfalle pasta bows
• 260 g (9.2 oz) chopped kale
• 120 ml (4.1 floz) olive oil
• 2 tsp red wine vinegar
• 2 roasted peppers drained
• 2 roasted garlic cloves drained
• 1/2 tsp basil
• 1 tsp lemon zest
• 4 tbsp toasted pumpkin seeds 2 tbsp for the pesto, 2 tbsp for the salad
• 20 g (0.7 oz) fresh spinach
• 1/4 tsp salt
• 1/8 tsp ground black pepper
• 100g rocket arugula
• 4 salad tomatoes cut into eighths
• 4 tsp balsamic glaze

Instructions

• Set the pasta on to cook.
• In a large pot of salted, boiling water, blanch the kale for 4 minutes.
• Shock in a bowl filled with ice water, then strain.
• Once the water has drained away, press out as much water as possible.
• Place a quarter of the peppers and all the other ingredients into the blender in the order listed and secure lid.
• Pulse until the texture becomes even.
• By now the pasta should be ready, so drain, then stir in the pesto.
• Dish up onto one side of each plate and top with a couple of pieces of pepper, then build the salad on the other half – a handful of rocket, a few tomato eighths, a sprinkling of pumpkin seeds and a drizzle of balsamic glaze.

Nutrition

Calories: 635kcal | Carbohydrates: 64g | Protein: 17g | Fat: 37g | Saturated Fat: 5g | Sodium: 452mg | Potassium: 1070mg | Fiber: 5g | Sugar: 7g | Vitamin A: 9270IU | Vitamin C: 113mg | Calcium: 223mg | Iron: 4mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Cuisines identify the primary region of inspiration for a dish.

Tried this recipe?Snap a pic and tag @amummytoo on Instagram, Twitter or Facebook. I can’t wait to see your posts!

The Vitamix was provided for review. Kale pesto pasta recipe adapted with permission.

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