Vegan kale pesto pasta

Description: Whizz up kale, pumpkin seeds, basil and garlic to make this easy kale pesto. It's perfect stirred through wholemeal spaghetti for a healthy vegan meal

Dietary Requirements: Vegan, Vegetarian,

Cuisine: Mediterranean

Total Cooking Time: 20 mins

Credits:

Author: Tracey Raye - Health Editor & Nutritionist

Website Used: BBCGoodFood / Tasty

Rating:

Average Rating: 4.7

Number of Ratings: 20

Nutrition Data Per Serving:

high in: fibre

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

Equipment:

food processor, bowl, frying pan,

Directions:

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.

Estimated Recipe Prices:

Estimated Cost Per Serving: £0.88

Total Estimated Cost: £3.51

Ingredient Cost Breakdown:

150 grams kale:

£0.51

1 small bunch basil:

£0.24

1 small garlic clove:

£0.05

3 tablespoons pumpkin seeds:

£0.42

5 tablespoons extra virgin olive oil:

£0.64

3 tablespoons nutritional yeast:

£0.68

1 lemon zest:

£0.39

350 grams wholemeal spaghetti:

£0.58

Note: The following data is provided by Spoonacular from a variety of supermarkets and should only be used as estimates.