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
- 1/2 tsp basil
- 20 g (0.7 oz) fresh spinach
- 120 ml (4.1 floz) olive oil
- 2 tsp red wine vinegar
- 2 roasted garlic cloves drained
- 1 tsp lemon zest
- 2 tbsp pumpkin seeds toasted
- 1 roasted pepper drained
- 1/4 tsp salt
- 1/8 tsp ground black pepper
Equipment
- Blender
Instructions
- Set the pasta on to cook in a large pot of salted, boiling water.
- Fill a second pan with boiling water and blanch the kale for 4 minutes.
- Drain the kale then drop into in a bowl filled with ice-cold water.
- Strain in a sieve, then press out as much water as possible.
- Put the kale, basil, spinach, oil, red wine vinegar, roasted garlic, lemon zest, 1 tbsp pumpkin seeds, 1 of the roasted peppers and a pinch of salt and pepper into a blender.
- Pulse until blended to a coarse pesto.
- By now the pasta should be ready, so drain in a colander, return to the pan, then stir in the pesto and serve.
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.
Vegan kale pesto pasta
Ingredients
- 250 g (8.8 oz) farfalle pasta bows
- 260 g (9.2 oz) chopped kale
- 1/2 tsp basil
- 20 g (0.7 oz) fresh spinach
- 120 ml (4.1 floz) olive oil
- 2 tsp red wine vinegar
- 2 roasted garlic cloves drained
- 1 tsp lemon zest
- 2 tbsp pumpkin seeds toasted
- 1 roasted pepper drained
- 1/4 tsp salt
- 1/8 tsp ground black pepper
Instructions
- Set the pasta on to cook in a large pot of salted, boiling water.
- Fill a second pan with boiling water and blanch the kale for 4 minutes.
- Drain the kale then drop into in a bowl filled with ice-cold water.
- Strain in a sieve, then press out as much water as possible.
- Put the kale, basil, spinach, oil, red wine vinegar, roasted garlic, lemon zest, pumpkin seeds, roasted peppers and a pinch of salt and pepper into a blender.
- Pulse until blended to a coarse pesto.
- By now the pasta should be ready, so drain in a colander, return to the pan, then stir in the pesto and serve.
Notes
Nutrition
The Vitamix was provided for review. Kale pesto pasta recipe adapted with permission.
More veg-packed recipes to try
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