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

• 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.

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!

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?

For another great pasta dish, try this chunky keema pasta bake. 

PPS The tablecloth you see in the background of the top pic is from Scott Inness and the splashes of colour are part of a bold thistle motif. I’ll show you the whole piece soon – it’s really quite stunning.

The Vitamix and tablecloth were provided for review. Kale pesto pasta recipe adapted with permission.