Vegan kale pesto pasta

Whizz up kale, pumpkin seeds, basil and garlic to make this easy kale pesto. It’s perfect stirred through wholemeal spaghetti for a healthy vegan meal

  • Prep:10 mins
    Cook:10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 537
  • fat 22g
  • saturates 3g
  • carbs 60g
  • sugars 0g
  • fibre 13g
  • protein 18g
  • salt 0.1g


  • 150g kale
  • small bunch of basil
  • 1 small garlic clove
  • 3 tbsp pumpkin seeds
  • 5 tbsp extra virgin olive oil
  • 3 tbsp nutritional yeast
  • 1 lemon, zested and juiced
  • 350g wholemeal spaghetti


  1. Bring a pan of water to the boil. Cook the kale for 30 secs, drain and transfer to a bowl of ice-cold water for 5 mins. Drain again and pat dry with kitchen paper.

  2. Put the basil, garlic, seeds, oil, nutritional yeast, lemon juice and zest, and drained kale in a food processor. Blitz until smooth, then season. Loosen with a splash of water, if it’s too thick.

  3. Cook the pasta following pack instructions, then toss with the pesto and serve.

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