Are you ready to tantalize your taste buds with a vibrant twist on a classic Italian favorite? This Vegan Kale Pesto Pasta is not only a feast for the eyes but also a powerhouse of nutrients, making it the perfect dish for health-conscious foodies and busy weeknight dinners alike. With just 20 minutes from prep to plate, you can whip up this deliciously creamy, nutty pesto that will leave your guests begging for more. Dive into this quick and easy recipe that proves healthy eating can be both satisfying and indulgent!
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Cuisine: Italian
Serves: 2 servings
Ingredients
- 8 oz pasta of choice
- 2 cups kale
- 1/4 cup walnuts
- 2 cloves garlic
- 1/4 cup nutritional yeast
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, typically 8-10 minutes.
- While the pasta is cooking, prepare the kale by washing thoroughly and removing the tough stems. Roughly chop the kale leaves into smaller pieces.
- In a food processor, toast the walnuts for 1-2 minutes to enhance their flavor. Remove and set aside.
- In the same food processor, combine the chopped kale, toasted walnuts, peeled garlic cloves, nutritional yeast, olive oil, salt, and pepper. Pulse until the mixture becomes a smooth, consistent pesto sauce.
- Reserve about 1/4 cup of pasta cooking water before draining the pasta. This starchy water will help the pesto sauce adhere to the pasta.
- Drain the pasta and return it to the pot. Add the kale pesto and gently toss, using the reserved pasta water to help create a creamy consistency if needed.
- Taste and adjust seasoning with additional salt and pepper as desired.
- Serve immediately in warm bowls, garnishing with extra nutritional yeast or chopped walnuts if preferred.
Tips
- Pasta Choice: Feel free to use your favorite pasta—whole grain, gluten-free, or even zucchini noodles for a lighter option. Just adjust the cooking time accordingly!
- Kale Prep: For a milder flavor, consider using baby kale or mixing in some fresh spinach with the kale in your pesto.
- Nut Alternatives: If you’re allergic to walnuts, try using pine nuts or almonds for a different flavor profile.
- Pesto Consistency: If your pesto is too thick, gradually add a bit more of the reserved pasta water until you reach your desired creaminess.
- Serving Suggestions: Enhance your dish with toppings like cherry tomatoes, olives, or a sprinkle of red pepper flakes for an extra kick.
- Storage: Leftover pesto can be stored in an airtight container in the fridge for up to a week, or frozen for later use—just remember to drizzle a little olive oil on top to keep it fresh!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 15g
Fat: 28g
Saturated Fat: 4g
Cholesterol: 0mg
