Full of nutrients and flavor!
This lightened-up pesto packs big flavor while staying oil-free and entirely vegan. Instead of basil, this version uses roasted kale as the base, giving you extra vitamins and minerals—perfect after a season of indulgence. Kale and a generous amount of garlic are roasted until tender, then blended with nutritional yeast, walnuts, vegetable broth, lemon juice, salt and red pepper flakes to create a bright, savory sauce. It’s simple, clean, and delicious.
Roasting the kale and garlic adds a deep, slightly sweet, and nutty flavor that elevates this pesto beyond the ordinary. The method is quick and straightforward: roast the greens and garlic while the pasta cooks, then blend everything into a smooth pesto. For a heartier meal, serve the pasta with your favorite vegan sausages—spicy Italian-style links pair especially well.
The contrast of roasted kale pesto and spicy vegan sausage is addictive. The savory depth of the pesto and the warmth from the red pepper flakes create a comforting, crave-worthy pasta that’s hard to stop eating.
This recipe will be a staple through the colder months. It’s a lighter way to eat in January without sacrificing flavor—kale brings a wide range of nutrients, so a plate of this pasta feels both satisfying and nourishing.
Vegan Roasted Kale Pesto Pasta
Print Recipe
Main Course
15
15
30
4
Lauren Hartmann
Ingredients
- 5 Cups Kale, chopped
- 10 Cloves Garlic
- 1 Tablespoon Olive oil (or vegetable broth for oil-free option)
- 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 (optional)
- Vegan Parmesan for topping (optional)
- Salt and pepper to taste
Instructions
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Preheat the oven to 375°F (190°C).
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In a large bowl, toss the chopped kale and garlic cloves with olive oil or vegetable broth, plus a few pinches of salt and pepper. Massage the oil or broth into the kale until the leaves are evenly coated and slightly tender.
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Spread the kale and garlic on a baking sheet and roast for 8–10 minutes, until the kale is soft and the garlic is fragrant. Remove from the oven.
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While the greens roast, cook the pasta according to package directions. Drain and set aside.
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If using vegan sausage, slice and brown the pieces in a nonstick pan while the pasta cooks, then set aside.
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Place the roasted kale and garlic in a blender or food processor. Add the nutritional yeast, 1/4 cup vegetable broth, walnuts, lemon juice, 1/2 teaspoon salt, and red pepper flakes. Blend until completely smooth, scraping down the sides as needed. If the pesto is too thick, add an extra tablespoon or two of vegetable broth to reach your desired consistency.
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Return the pasta to the pot, add the pesto, and toss to coat. Taste and adjust seasoning with more salt or pepper if needed. Stir in the sliced sausages, if using, and serve topped with vegan Parmesan if desired.
Notes
