Kale Pesto Pasta with a Cheesy Walnut Topping will be your new favourite weeknight dinner! Kale, basil, nutritional yeast, walnuts, olive oil, and more make this vegan pesto sauce a dream. Even the pickiest eaters will love this pasta dinner.
Course Lunch, Main Course
Prep Time 15minutes
Cook Time 15minutes
Total Time 30minutes
Author Two Market Girls
Cheesy Walnut Topper:
60g(½ cup) walnuts
8g(2 tbsp) nutritional yeast
pinchsalt & pepper
90g(2 cups) kaleroughly chopped (if you can get dino kale, it's preferred)
In a food processor combine cheesy walnut topper ingredients and pulse until roughly chopped. Pieces should be small enough to sprinkle, but still big enough that you get a nice crunch on top of your pasta. Remove from the food process to a bowl and set aside.
In the same food processor add all the ingredients for your kale pesto. Pulse until you get a chunky smooth texture. Set aside.
Bring a pot of salted water to a bowl and cook pasta according to instructions on the package until al dente. Reserve about 1/2 cup of pasta cooking water before draining.
To a non-stick pan over medium heat add pesto and cook for 2-3 minutes stirring frequently. Add in cooked pasta and thin pesto sauce with reserved pasta water until you get your desired consistency.
Serve with a sprinkling of your crunchy walnut topper.