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    Home » recipes » entree » pasta » Kale Pesto Pasta

    by Kathy Patalsky · updated: Dec 16, 2020 · published: Mar 19, 2020 · About 4 minutes to read this article. Leave a Comment

    Kale Pesto Pasta

    Jump to Recipe
    kale pesto pasta

    Last weekend before all of LA basically shut down, we made a very quick trip to a farmer’s market. With a fluffy-fresh bunch of kale sitting in my fridge and pasta in my pantry, I whipped up this vegan Kale Pesto Pasta recipe. This recipe would also make an excellent easy pasta dinner right now.

    This Kale Pesto Pasta provides a satisfying pasta base while also including loads of healthy leafy greens via the kale pesto sauce. As for the nuts in this recipe, I used walnuts, but you could sub with pine nuts, cashews or even pumpkin seeds if need be.

    This is a very simple and super delicious plant-based meal that I hope you can try!…

    vegan pesto pasta in bowls
    pesto pasta without cheese
    before adding the vegan Parmesan to the pasta

    Kale via Pasta

    Not in the mood for a salad, but still want to load up on healthy leafy greens like kale? Whip up a pesto pasta sauce using kale in place of basil. Although, basil pesto sauce is also a delicious recipe. I love this Pine Nut Basil Pesto Sauce.

    This entire recipe uses an entire bunch of kale. I used dino kale because that is what I had on hand, but regular green curly leaf kale could also be used.

    First, I blended most of the kale leaves into the sauce, and then I finely chopped the leftovers and folded them into the warm pasta. Kale two ways!

    Kale is rich in fiber, vitamin C and A and also contains nutrients like iron and even calcium. One cup of kale even contains around 4g protein. Kale Health Benefits on Health.

    two kale pasta bowls with walnuts and cheese

    Loving Texture on Pasta

    One of my very favorite things about pasta is how you can finish it by adding texture. Traditionally, Parmesan cheese adds lots of texture. And vegan Parm absolutely does this.

    But another texture adding ingredient: very finely chopped or crumbled nuts like the walnuts I already had on hand and used in the sauce. The combo of Parmesan and chopped walnuts, finely chopped kale and even a drizzle of EVOO on top adds loads of layering texture to this pasta.

    pesto pasta in bowl

    Kale Pesto Pasta

    This kale pesto pasta meal is loaded with flavor and leafy greens. Topped with vegan Parmesan and crushed walnuts.
    5 from 3 votes
    click the stars to rate
    Print Pin
    Prep: 10 mins
    Cook: 15 mins
    Total: 25 mins
    Servings: 6

    Ingredients

    • 1 bunch kale, thick stems removed – omit ¼ of the bunch for later
    • 4 tablespoon lemon juice, about 1 large or 2 small lemons
    • 1 cup raw walnuts***
    • ¼ – ½ cup extra virgin olive oil
    • 1 cup warm pasta water
    • ⅓ cup nutritional yeast
    • 2 cloves garlic, raw
    • ½ teaspoon salt

    Additional ingredients:

    • 6 cups dry pasta
    • ¼ cup walnuts, finely chopped or crushed – optional
    • 2-4 tablespoon vegan Parmesan, optional
    • drizzle of olive oil on top

    Instructions

    • Boil the pasta. As ther pasta is boiling, remove one cup of the pasta water for the sauce.
    • While pasta is boiling, add all pesto ingredients to the blender. Remember to omit about ¼ of the kale leaves for adding in later. Blend until smooth. Then blend for another 2-3 minutes to slightly warm the pesto sauce.
    • When pasta is done, drain and add to a large mixing bowl.
    • Finely chop the remaining leaves of kale. Add to the pasta bowl and toss to wilt the chopped leaves.
    • Add ½ cup of the sauce to the pasta and toss. Add more to taste as desired.
    • Finely chop the side walnuts.
    • Serve the pasta in bowls and add the vegan Parmesan and chopped walnuts on top. I also like to add an additional drizzle of the pesto sauce right on top – to taste – to serve. A drizzle of olive oil could also be added. Serve warm! Any leftover sauce can be kept in the fridge for up to 2 days and used on pasta, veggies or salads.

    Equipment

    • pasta pot
    • blender
    recipe author: Kathy Patalsky

    Notes

    *** If you do not have walnuts, try subbing with cashews or even pine nuts or pumpkin seeds.

    nutrition estimate | per serving

    Calories: 453kcal | Carbohydrates: 51g | Protein: 13g | Fat: 23g | Saturated Fat: 3g | Sodium: 206mg | Potassium: 385mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2165IU | Vitamin C: 30mg | Calcium: 66mg | Iron: 2mg
    Main Course
    American, Italian
    dinner, kale, lemon, parmesan, pasta, pesto, vegan, walnuts
    Did you make this?Snap a pic + tag me! @KathyPatalsky
    pinterest pasta

    More pasta

    • Lemon-Parmesan Garlic Snap Pea Pasta
    • Pine Nut Pesto
    • White Cheddar Mac ‘n Cheese
    • Chunky Veggie Pasta Sauce

    About Kathy Patalsky

    Hey there! I'm Kathy, lover of kitty cats, weekend baking, 90's movies, travel, beach fog and foamy lattes. Since 2007, I have been sharing my vegan recipes and photos. My goal is to make your cooking life a little easier, delicious - and plant-loaded - while sharing some LIFE and conversation along the way.

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