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Kale Pesto Pasta (Vegan) | Yup, it's Vegan

Vegan Kale Pesto Pasta with Pan-Roasted Cherry Tomatoes

Delicious and savory vegan kale pesto pasta, made with fresh summer kale and walnuts. Blistered cherry tomatoes add a punch of sweetness to round out this hearty plant-based meal, easily made gluten-free.

Course Main Course
Cuisine dairy-free, gluten-free, refined sugar-free, soy-free, vegan, vegetarian
Keyword kale pesto pasta, vegan kale pesto
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Total Yield 4 servings
Calories Per Serving 427 kcal
Author Yup, it's Vegan

Ingredients

For the vegan kale pesto:

  • 1/2 cup chopped toasted walnuts
  • 6 oz de-stemmed kale (about 1 bunch, weigh after de-stemming / 6 packed cups)
  • 0.75 oz fresh basil (1 standard small herb bunch)
  • 1/4 cup plain, unsweetened non-dairy milk
  • 2 tbsp fresh lemon juice (about 1/2 lemon)
  • 1/2 tsp salt

For the pan-roasted cherry tomatoes:

  • 1 tsp olive oil
  • 8 oz halved cherry tomatoes

For the vegan kale pesto pasta:

  • 8 oz pasta of choice (I used brown rice penne)
  • 1/2 cup reserved pasta water
  • 1 and 1/2 tbsp olive oil
  • 2 shallots thinly sliced
  • 3 cloves garlic minced

Instructions

Make the pasta:

  1. Bring a pot of generously salted water to a boil, and cook your pasta to al dente, according to package directions. Drain it, reserving 1/2 cup of the cooking water. If using rice-based gluten-free pasta, rinse with cold water. Otherwise, drain but do not rinse.

Make the vegan kale pesto:

  1. Add the toasted walnuts to your food processor and pulse a few times until crumbled.

  2. Add the kale, basil, nondairy milk, lemon juice, and salt, and continue to pulse, stopping to stir and scrape the sides if needed, until the kale and basil are finely chopped. Add more lemon juice to taste if desired, and set aside.

Make the pan-roasted cherry tomatoes:

  1. Warm the olive oil in a small pan over medium heat. Add the cherry tomatoes and cook, stirring occasionally, until nicely browning and starting to get a little juicy - about 5-7 minutes.

Put the finishing touches on the vegan kale pesto pasta:

  1. In a large pan, heat olive oil over medium heat. Add the shallot and a sprinkle of salt. Continue to cook, stirring occasionally, until the shallot is softened. Add the garlic and cook for just about 60 seconds more, stirring occasionally, until the garlic is fragrant.

  2. Add the pesto and stir. Cook, stirring frequently, until the kale softens slightly and turns brighter green, about 3-4 minutes depending on the variety of kale used.

  3. Add the cooked pasta, reserved pasta water, and cook, stirring frequently, until the sauce has thickened slightly and clings to the pasta, and is warm throughout. Remove from the heat and adjust seasoning to taste. Serve warm. Leftovers will store for up to 3-4 days, once cooled to room temperature.

Recipe Notes

TOASTING WALNUTS: If your walnuts aren't toasted, put them in a pan over medium heat. Keep a close eye on them until they're smelling nutty, and remove them from the heat immediately when that happens.

NUTS/NUT-FREE: Almonds can be a workable stand-in for walnuts here, although their milder flavor doesn't temper the kale as much. Pine nuts will also work well. I haven't tested making this without nuts.

VERSION WITHOUT BASIL: Substitute a smaller quantity of Italian parsley, or omit the basil and cook the kale mixture for a little bit longer.

KALE VARIETY: Russian kale (aka red kale) and standard curly kale work well. Lacinato (aka Tuscan or Dinosaur) kale will also work but consider your audience, as it's even more bitter and intense.

CHEESY FLAVOR: Nutritional yeast or miso added to the pesto mixture will give more of a "cheesy" flavor, I don't find this strictly necessary though.

Nutrition Facts
Vegan Kale Pesto Pasta with Pan-Roasted Cherry Tomatoes
Amount Per Serving (1 fourth recipe)
Calories 427 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 2g 10%
Polyunsaturated Fat 9g
Monounsaturated Fat 7g
Potassium 760mg 22%
Total Carbohydrates 56g 19%
Dietary Fiber 6g 24%
Sugars 5g
Protein 11g 22%
Vitamin A 180%
Vitamin C 189%
Calcium 16%
Iron 15%
* Percent Daily Values are based on a 2000 calorie diet.