A homemade kale vegan pesto with spaghetti, new potatoes and green beans. An easy and quick go-to vegan meal.
Hola!
Today I bring you a vegan kale pesto sauce that I used with red lentil spaghetti. Homemade pesto makes the difference, and I love that I can turn the garlic level up, as I like it. Kale to add cruciferous vegetables, and capers to add umami flavour. The cherry on top is the new potatoes and green beans, which together with the pasta and pesto, make the best pasta dish!
I am not only vegan, but I try to stick to a wholefood plant-based diet. At least during the week. For this reason, I made easy swaps that help increase the amount of fibre in my diet, and therefore closer to wholefoods: wholegrain rice instead of white, wholewheat flour instead of regular, and wholewheat pasta instead of plain. In this instance, I used a red-lentil spaghetti that my mum sent from Spain, but any wholewheat pasta would work. If you want to go for plain pasta, go for it.
I’ve loved pesto sauce since I discovered it some time ago as a great alternative to tomato pasta. It’s herby, cheesy and nutty. I’m very glad that we have vegan pesto available in stores, and it’s very convenient for the weekends. But sometimes, I just treat myself to a homemade pesto.
I always used to have pesto pasta with mushrooms, but my friend Alice told me that a classic Italian pasta recipe with pesto is made with potatoes and green beans. Mind blown. I never thought to use potatoes with pasta, although I do love gnocchi. You slice the veg, throw it all in one pot and cook with the pasta. And ever since I tried it, there is no looking back. It has become one of my go-to easy meals for the weekends. I usually make 2 portions and eat the second the following day.
KALE PESTO SPAGHETTI WITH NEW POTATOES AND GREEN BEANS
Serves: 2 people
Prep: 15 minutes
Cook: 15 minutes
INGREDIENTS
Kale vegan pesto
A handful of kale
A large bunch of basil (stems and leaves)
1/2 cup pine nuts or cashew nuts
1/4 cup nutritional yeast
1/4 cup water
3-4 garlic cloves, peeled
1 small lemon, zest and juice (or half lemon)
1 tbsp. extra virgin olive oil
1 tbsp. capers
Salt and pepper to taste
Pasta
200g spaghetti
200g new potatoes, sliced and skin on
200g green beans, sliced
INSTRUCTIONS
- For the pesto, blend all the ingredients. Taste and adjust seasoning or water, if needed.
- Cook the veg with the pasta and strain altogether.
- Add the pesto to the saucepan and return the pasta and veg to the saucepan. Mix well.
Serve while hot and top with more nutritional yeast or vegan parmesan.
You can use the pesto sauce with any kind of pasta dish, pasta bake, on toast or even a risotto.
Bon profit!