Vegan Kale Pesto Pasta
Ingredients
- 6 cups Tuscan kale or curly kale 1 large bunch
- 1 clove garlic
- 2/3 cup walnuts
- Juice of 1.5-2 lemons to taste
- 1/3 cup olive oil
- 1 large bunch basil
- 1/2 cup nutritional yeast
- Salt and pepper to taste
- 400 g Rigatoni
Preparation
Remove the stems from the kale and place it in boiling water for 3-5 minutes.
Transfer the kale into cold water to help maintain its vibrant green color.
Cook the rigatoni according to package instructions, reserving some pasta water.
Add the blanched kale to a large blender with the garlic, walnuts, lemon juice, olive oil, basil, nutritional yeast, salt, and pepper, and blend until smooth.
Pour the pesto over the cooked pasta along with some reserved pasta water.
Top with vegan parmesan and chili flakes, and enjoy.
