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Vegan Kale Pesto Rigatoni

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Vegan Kale Pesto Rigatoni

with cherry tomatoes, zucchini and pumpkin seeds

Informations supplémentaires
35 min. | 754 kcal | easy | Family, Vegetarian, Needs a blender, Plant-based | Printable version
1. Setup Bring a large pot of water to a boil. Cut the cherry tomatoes in 2. Chop the garlic. Cut the zucchini into small cubes. Tear the kale into large pieces. Put the cashews in a glass of water to soak them.
2. Cook the pasta When the water is boiling, put the kale in the pot and cook for 1-2 minutes. Remove with tongs and put in a colander. Take 1/4 2P | 1/3 3P cup of the cooking water. Rinse the kale with cold water. Meanwhile, add the pasta to the pot of water and cook 10-12 minutes until tender. Keep 1/4 2P | 1/3 3P cup of pasta cooking water then drain.
3. Make the pesto In a food processor, put the kale, 1/4 2P | 1/3 3P cup of cooking water, basil, garlic, juice of half a lemon, a drizzle of oil, the drained cashews, half of the nutritional yeast , salt and pepper. Reduce everything into a pesto.
4. Cook the vegetables Heat a drizzle of oil in a large pan on medium high. Cook the zucchini 3-4 minutes until browned. Add the cherry tomatoes and cook for 2-3 minutes. Add salt and pepper.
5. Add the pasta Add the cooked pasta, pesto and the other cooking water. Mix and cook for 1-2 minutes. Add lemon juice to taste.
6. Plate your dish Serve the pasta and garnish with the remaining nutritional yeast and pumpkin seeds. Bon appétit!
200gRigatoni
0.4unitKale
2unitBasil
30gCashews
2unitGarlic Clove(s)
0.5unitLemon
15gNutritional Yeast
30gPumpkin Seeds
250gCherry Tomatoes
1unitZucchini(s)
What you need pot, strainer, tongs, food processor, pan
754 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 96g
32%
fat 30g
46%
cholesterol 0mg
fiber 10g
40%
protein 29g
saturated 5g
25%
sodium 61mg
3%
sugar 11g
trans 0g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg
potassium 0mg