Vegan kale pesto pasta

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N/A

Source

Ingredients

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

Method

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.

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.

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