Creamy Kale Pesto Pasta

So easy to make and so full of veg and nutrients, our Creamy Kale Pesto Pasta is one of those secretly healthy but ultimately satisfying pasta dishes. Very easy to adapt into a 100% vegan or vegetarian recipe. The sauce is similar to regular pesto with a bit more of a balanced flavour profile… less salty!

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Cook: 20 mins


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Bring a large saucepan of water to boil and add kale( no need to remove stalks), then cook for 4-5 mins. Once cooked, drain and reserve kale water from saucepan. Meanwhile, lightly toast pine nuts on medium heat in a non-stick pan.
Add kale, approx 100ml of kale water, pine nuts, basil, lemon juice, salt and pepper to a blender and blitz until smooth.
Boil a large saucepan of salted water and cook pasta according to packet instructions. When pasta is drained, reserve some pasta water.
Chop your garlic and sauté in olive oil for 1-2 mins, then add blended green sauce. Bring sauce to a low simmer, then add single cream, parmesan, chilli flakes and season to taste. Continue to cook sauce on low heat whilst pasta is cooking. Add cooked pasta to pan with a ladle of pasta water, then toss it all together until you are left with a vibrant and creamy green pasta.

Nutritional Info

Per serving:

Cals – 478

Carbs – 60g

Protein – 17g

Fat – 19g


Serves 4

For the Kale Pesto Pasta:

  • Tbsp of extra virgin olive oil.
  • 1 bag of kale.
  • 40g of pine nuts.
  • A handful of fresh basil.
  • Juice of 1/2 a lemon.
  • Salt and pepper, to taste.
  • 3 cloves of garlic - finely chopped.
  • 75ml of single cream.(Substitute or omit for veggie/vegan).
  • 50g of parmesan. (Substitute or omit for veggie/vegan).
  • Tsp of chilli flakes.
  • 300g of pasta, any pasta of your choice.

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