30 minutes
4-5 servings
VEGAN PESTO PASTA WITH KALE
Creamy pesto made with kale, lemon, and herbs brings the dish to life, while fresh zucchini, asparagus, and peas add texture and nutrition. It’s vibrant, satisfying, and completely plant-based.
Ingredients
For the Pesto:
- 1 large handful kale, chopped (about 3.5 oz)
- ¼ cup fresh basil leaves
- 2 garlic cloves
- Zest and juice of 1 lemon (use half now, save half for finishing)
- 3 tbsp nutritional yeast (optional)
- ½ tsp salt
Black pepper, to taste
- ½ cup extra virgin olive oil
- For the Pasta & Veggies:
- 13 oz gluten-free pasta (tortiglioni, penne, or rigatoni)
- 1 medium zucchini, thinly sliced
- 7 oz asparagus, trimmed and chopped
- 1 cup green peas (fresh or frozen)
- 1 tbsp olive oil (for stir-frying)
- 1 tbsp vegan butter (optional, for finishing)
Optional Toppings:
- Extra lemon juice
- Chilli flakes
- Hemp seeds mixed with nutritional yeast (1:1 for vegan parmesan)
Method
1. Make the Pesto
In a blender or food processor, combine the kale, basil, garlic, lemon zest and juice, salt, pepper, and nutritional yeast if using.
Blend until everything is finely chopped. While blending, slowly drizzle in the olive oil to create a creamy sauce. Set aside.
2. Boil the Pasta
Fill a large pot with water and bring to a boil. Salt the water, then cook the pasta according to the package directions until al dente. Reserve ¼ cup of pasta water, then drain the rest and set the pasta aside.
3. Prepare the Vegetables
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced zucchini and chopped asparagus and cook for 3–4 minutes, stirring occasionally until just tender.
Add the peas and cook for 1–2 minutes more. If using frozen peas, no need to thaw—just toss them right in.
4. Combine Everything
In a large pot or skillet, melt 1 tablespoon of vegan butter (optional) over low heat. Stir in the prepared pesto and a splash of the reserved pasta water to loosen it.
Add the drained pasta and sautéed veggies to the pesto. Toss everything together gently until well coated and warmed through.
5. Finish and Serve
Squeeze in the other half of the lemon juice for brightness.
Taste and adjust seasoning with more salt, pepper, or chili flakes if desired.
Top each serving with a sprinkle of hemp seed “parmesan” (hemp seeds mixed with nutritional yeast) and an extra drizzle of olive oil or lemon juice if you like.
SERVING TIPS
Serve this pasta warm, garnished with fresh herbs or more lemon zest.
It’s great on its own or paired with a light salad or grilled tofu for extra protein.
STORAGE
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stove with a splash of water or olive oil.
