Vegan Roasted Kale Pesto with Sausage
Ingredients
- 5 Cups Kale, chopped
- 10 Cloves Garlic
- 1 Tablespoon Olive oil (or vegetable broth)
- 2 Tablespoons Nutritional yeast
- 1/4 Cup Vegetable broth
- 1/4 Cup Walnuts
- Juice of 1/2 a Lemon
- 1/2 Teaspoon Salt
- a Pinch of Red pepper flakes
- 16 oz. Pasta
- 4 Vegan sausages, sliced
- Vegan Parmesan for topping
- Salt and pepper
Preparation
Preheat oven to 400°F and toss chopped kale with 1 tablespoon olive oil or vegetable broth, spreading on a baking sheet to roast for 10-15 minutes until crisp
Cook pasta in salted boiling water until al dente, reserving 1/2 cup pasta water before draining
Meanwhile, cook sliced vegan sausages in a skillet over medium heat until browned
Blend roasted kale, garlic, nutritional yeast, 1/4 cup vegetable broth, walnuts, lemon juice, 1/2 teaspoon salt, and a pinch of red pepper flakes until smooth
Toss drained pasta with pesto, adding reserved pasta water as needed
Stir in cooked sausage slices
Season with salt and pepper to taste
Top with vegan parmesan before serving
Notes
Field Roast vegan sausages were used in the original recipe
Violife parmesan was used for the topping
