Experience the harmonious blend of vibrant kale, nutty walnuts, and zesty lemon in our Kale Walnut Pesto Pasta. This wholesome dish brings together the robust flavors of roasted kale and garlic, creating a velvety pesto that coats every strand of pasta. Paired with savory vegan sausages and topped with luscious vegan Parmesan, this recipe is a celebration of plant-based indulgence that will satisfy your taste buds and elevate your dining experience.
In our kitchen, the aroma of roasting kale and garlic heralds the creation of a culinary masterpiece. This Kale Walnut Pesto Pasta has become a symbol of creativity and flavor exploration. Picture this: the sizzle of vegan sausages in a pan, the vibrant green pesto being blended to perfection, and the anticipation as every element comes together in a symphony of tastes. Each bite is a journey through layers of nutty richness, herbal notes, and the satisfying chew of perfectly cooked pasta.
Why This Kale Walnut Pesto Pasta:
A plant-based feast that transforms simple ingredients into a gourmet delight!
- Nutrient-Packed Kale: Loaded with vitamins and minerals, kale takes center stage, contributing both texture and a nutritional boost to the dish.
- Walnut Wonder: The addition of walnuts brings a delightful crunch and a rich, nutty undertone to the pesto, enhancing its overall depth of flavor.
- Zesty Lemon Lift: Fresh lemon juice brightens the pesto, adding a citrusy kick that complements the earthy tones of kale and walnuts.
- Savory Vegan Sausages: Sliced and browned to perfection, vegan sausages provide a savory element that elevates this pasta to a hearty, satisfying meal.
- Vegan Parmesan Finale: A sprinkle of vegan Parmesan crowns the dish, offering a cheesy touch that completes the culinary experience.
Ingredients:
- 5 cups Kale, chopped
- 10 Cloves Garlic
- 1 tablespoon Olive oil (or vegetable broth for an 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 (e.g., Field Roast)
- Vegan Parmesan for topping (e.g., Violife Parmesan)
- Salt and Pepper to taste
Instructions:
- Preheat the oven to 375 degrees.
- In a large bowl, toss chopped kale and garlic cloves with olive oil (or vegetable broth for an oil-free option), and season with salt and pepper. Massage the oil into the kale thoroughly.
- Spread the kale and garlic on a baking sheet and bake at 375 degrees for 8-10 minutes until the kale is soft. Remove from the oven.
- Cook the pasta according to package instructions. Drain when done.
- If adding vegan sausage, slice and brown on each side in a non-stick pan while the pasta is cooking. Set aside.
- In a blender or food processor, combine the roasted kale and garlic with nutritional yeast, veggie broth, walnuts, lemon juice, salt, and red pepper flakes. Blend until smooth, scraping down the sides as needed.
- Return the pasta to the pot, add the pesto, and toss to coat the pasta. Adjust seasoning to taste. Add the sliced sausages.
- Serve with a sprinkle of vegan Parmesan on top, if desired.
Notes: Experiment with different types of pasta for varied textures. For a touch of freshness, garnish with a handful of chopped basil or parsley before serving. This versatile pesto can be refrigerated for future use or as a flavorful spread for sandwiches and wraps. Adjust the level of red pepper flakes based on your spice preference, ensuring the perfect balance of heat.
