Trialling the Vitamix we were sent, I opted for a simple vegan kale pesto pasta dish adapted from Vitamix’s own extensive range of recipes 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 – any blender will do.
Ingredients
- 250g (8.8 oz) farfalle (pasta bows)
- 260g (9.2 oz) chopped kale
- 120ml (4 oz) olive oil (plus some extra for roasting the peppers)
- 2 red peppers (or buy a jar of roasted in oil)
- 2 garlic cloves (or buy a jar of roasted in oil)
- 1/2 tsp chopped fresh thyme (I used basil)
- 1 tsp lemon zest
- 2 tsp red wine vinegar
- 4 tbsp toasted pumpkin seeds (2 tbsp for the pesto, 2 tbsp for the salad)
- 20g (0.7 oz) fresh spinach
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- 1 pack of rocket
- 4 salad tomatoes
- Balsamic glaze
Directions
- If you’ve bought jarred, pre-roasted peppers and garlic, skip to step 3
- De-seed the peppers and cut lengthways into eigths
- Put in a roasting tray with a glug of olive oil and roast at 230C (210C fan assisted, 450F) for 15-20 minutes, then chuck in the garlic for another 5-10 until everything is soft
- 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 quarter of the peppers and all the other ingredients into the Vitamix/blender in the order listed and secure lid.
- Pulse until the texture becomes even (if you have a Vitamix, select Variable 7 and using the On/Off switch to quickly pulse 15-20 times, using the tamper to press the ingredients into the blades).
- 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.
Kale pesto pasta with rocket salad
A simple vegan kale pesto pasta dish adapted from Vitamix's own extensive range of recipes. It's nutty, fresh, even a bit cheesy. Just YUM.
Servings: 4
Ingredients
- 250 g (8.82 oz) farfalle pasta bows
- 260 g (9.17 oz) chopped kale
- 120 ml (4.06 floz) olive oil plus some extra for roasting the peppers
- 2 tsp red wine vinegar
- 2 red peppers or buy a jar of roasted in oil
- 2 garlic cloves or buy a jar of roasted in oil
- 1/2 tsp (0.5 tsp) chopped fresh thyme I used basil
- 1 tsp lemon zest
- 4 tbsp toasted pumpkin seeds 2 tbsp for the pesto, 2 tbsp for the salad
- 20 g (0.71 oz) fresh spinach
- 1/4 tsp (0.25 tsp) salt
- 1/8 tsp (0.13 tsp) ground black pepper
- 1 pack of rocket
- 4 salad tomatoes
- Balsamic glaze
Instructions
- If you've bought jarred, pre-roasted peppers and garlic, skip to step 3
- De-seed the peppers and cut lengthways into eigths
- Put in a roasting tray with a glug of olive oil and roast at 230C (210C fan assisted, 450F) for 15-20 minutes, then chuck in the garlic for another 5-10 until everything is soft
- 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 quarter of the peppers and all the other ingredients into the Vitamix/blender in the order listed and secure lid.
- Pulse until the texture becomes even (if you have a Vitamix, select Variable 7 and using the On/Off switch to quickly pulse 15-20 times, using the tamper to press the ingredients into the blades).
- 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.
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?
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.
Patti says
Thank you for all the motivation…..you are simply awesome!