This vegan kale pasta is an all time favourite in our house. The addition of so many greens makes it a perfectly balanced meal. If kale is not in season you can easily change it to silverbeet or even spinach. Don't have greens? No problemo, just switch to roasted beetroot or carrots.
- 150g spelt spaghetti
- 3 cloves garlic
- 200g kale
- 3 Tbsp nutritional yeast or 200g tofu or ricotta if not vegan
- 3 Tbsp olive oil and roasted cashews
- 1 lemon
- handful fresh basil
- almond crumbs
- 1 tsp onion powder
- pinch salt/pepper
- 100g flaked almonds
- 1 Tbsp mixed dried herbs
For the vegan green kale pasta you need to cook the spelt pasta in a pot of boiling salted water. Meanwhile, peel the garlic. Tear the stems out of the kale and discard, adding the leaves and the garlic to the pasta pot for 5 minutes in a colander. Pour 1½ tablespoons of extra virgin olive oil into a blender, lemon juice and then add the nutritional yeast, cashews. Use tongs to carefully transfer the kale leaves and garlic straight into the blender and blitz for a few minutes until super-smooth. At the end, add fresh basil if in season. Taste and season to perfection with sea salt and black pepper.
Meanwhile make the almond crumbs. Toast the almonds on a pan, once golden brown add them to a food processor with a bit of salt, onion powder, mixed herbs and a pinch of salt. Mix and leave aside.
Drain the pasta, reserving a mugful of cooking water. Return it to the pan and toss with the vibrant green sauce, loosening with a splash of reserved cooking water, if needed, then divide between your plates. Cover the vegan green kale pasta with almond crumbs and serve with coconut yoghurt or vegan sour cream.
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