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
Cuisine Italian
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 4servings
Author Two Market Girls
Ingredients
12ouncespenne pasta
Cheesy Walnut Topper:
60g(½ cup) walnuts
8g(2 tbsp) nutritional yeast
2tbspcrispy onions
1/2tspgarlic powder
pinchsalt & pepper
Kale Pesto:
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.