Vegan Kale Pasta

savoury eats

This vegan kale pasta is an all time favourite in our house. The addition of so many greens makes it a perfectly balanced meal.

  • df - dairy free
  • v - vegetarian
  • veg -vegan
  • ingredients
  • 150g spelt spaghetti
  • 3 cloves garlic
  • 200g kale
  • 3 Tbsp nutritional yeast
  • 3 Tbsp olive oil
  • 1 lemon
  • handful fresh basil
  • almond crumbs
  • 1 tsp onion powder
  • pinch salt/pepper
  • 100g flaked almonds
  • 1 Tbsp mixed dried herbs

Cook the spelt pasta in a pan 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 pan for 5 minutes. Pour 1½ tablespoons of extra virgin olive oil into a blender, lemon juice and then add the nutritional yeast. 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 with almond crumbs and serve with coconut yoghurt or vegan sour cream.


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