Kale and Pine Nut Pesto Pasta [Vegan Recipe]

 

Vegan Pesto Pasta RecipeHey Love Bees! 🐝

This time last week, I was out running in my very first 10k race, to raise money for Animal Free Research UK!

It was an exhilarating, emotional and challenging experience, and by the end of it, I was shattered!

When I arrived home afterwards, I relaxed in a hot, steamy Epsom salt bath, before throwing on my cosiest pyjamas, and settling down with a huge bowl of comforting pesto pasta!

Today, I’m sharing my easy vegan recipe for this delicious, healthy and indulgent ‘post-run’ pasta!

Vegan Pesto Pasta Recipe

This tasty, carb-rich dish is packed with energy and immune boosting greens, which are full of essential vitamins, minerals and antioxidants.

This meal is especially high in B-vitamins, Folate and vitamins A, C and K. It’s also a great source of healthy protein and fats. This makes it ideal for fuelling and supporting the body, both before and after any demanding physical, or mental activity. 

As I’m severely gluten intolerant, I used a gluten-free corn pasta for this recipe, however, if you’re able to eat wheat and gluten, then I’d highly suggest using a wholewheat pasta instead. This is because it contains more fibre, digests more slowly, and will keep you feeling fuller for longer!

This filling, healthy and 100% vegan pasta dish will warm you through on a chilly day, and is perfect for sharing with friends! 

I hope you enjoy! 💕

Kale and Pine Nut Pesto Pasta
A delicious and comforting pasta dish, packed with greens and bursting with flavour!
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 3 Cups Cooked Penne Pasta
  2. 2 Cups Fresh Spinach (Tightly Packed)
  3. 1/2 Cup B12 Fortified Nutritional Yeast
  4. 80g Sliced Mushrooms
  5. 60g Diced Courgette (Zucchini)
  6. 60g Diced Red Pepper
  7. 60g Diced Red Onion
  8. 40g Shredded Nero Kale
  9. 3 Tbsp Hemp Milk
  10. 2 Tbsp Pine Nuts
  11. 5 Tsp Lemon Juice
  12. 1 Tsp Garlic Granules
  13. 1 Tsp Onion Granules
  14. 1 Tsp Dried Basil
  15. 1/8 Tsp Salt
Instructions
  1. Boil Approximately 200g of dry penne pasta (enough to make 3 cups of cooked pasta)
  2. While the pasta is cooking, place the sliced mushrooms, diced courgette, red pepper, red onion and shredded kale into a steamer and steam for 6-8 minutes, until tender.
  3. It's time to make the pesto! In a food processor, place the spinach, nutritional yeast, hemp milk, pine nuts, lemon juice, garlic granules, onion granules, dried basil and salt. Blend until smooth.
  4. When the pasta is cooked, strain it and place 3 cups of cooked penne pasta into a large bowl.
  5. Add the steamed vegetables and pesto into the bowl and stir well.
  6. Serve and enjoy! (Makes 2-3 portions, depending on your appetite!)
Earth Foods Nutrition https://www.earthfoodsnutrition.com/

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    • Aw, thank you so much! 🙂 Yep! It’s actually SO good cold – I sometimes pop some in a box for lunch when I’m going out! <3 I've found it heats up nicely in the oven too (I don't have a microwave, but I'm sure microwaving it would work as well!) xxx

      Reply

  14. Pasta is the best thing to eat after a long run, it’s a great way to restore energy. The pine nut pesto sounds interesting as it can give an added crunch and texture x

    Reply

  21. That looks absolutely delish, will keep this in mind in case I’ll use this recipe in the future. I love finding food recipes that are vegan so I could cook delicious food that my vegan friends would enjoy.

    Reply

  23. This looks delicious but sadly due to a nut allergy I can’t eat pesto which is sad because it always looks so good

    Reply

  26. I love pesto and currently I am in Italy, trying out all sorts of freshly made pesto from the market. My favorite is the walnuts one. But still, the classic pesto is delicious, especially when you make it yourself.

    Reply