Easiest Way to Cook Tasty Vegan kale and avocado pesto pasta

Vegan kale and avocado pesto pasta. This quick, easy kale avocado pesto pasta is a deliciously simple recipe, with a creamy texture and tons of flavor. A super healthy but comforting vegetarian and vegan pasta dinner! I am actually, seriously blogging another avocado-ey pasta dish.

We top it with crispy shards of roasted kale and a little sprinkle of homemade vegan "parmesan." I used a lentil-based pasta to bring some quick plant-based protein into the picture. Vegan; meat option This is the best vegan kale pesto recipe, hands down. It's garlicky, lemony, and just a little bit spicy. You can have Vegan kale and avocado pesto pasta using 10 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Vegan kale and avocado pesto pasta

1. You need 2 cups of penne pasta.
2. You need 2 cups of packed, roughly chopped kale leaves (washed and drained).
3. You need 1 of large ripe avocado.
4. It's 1/4 cup of walnuts.
5. Prepare 1 of small lemon/lime or half a large lemon/lime juice.
6. Prepare 2 cloves of garlic, peeled and chopped.
7. It's 1 of large green chili/jalapeno pepper (or crushed red chilies); optional.
8. Prepare 3 tablespoons of Extra Virgin Olive oil (or more according to personal preference).
9. Prepare to taste of Salt.
10. Prepare of Freshly ground black pepper (optional; I have used only green chilies).

Perfect for pasta or topped on avocado toast! About Avocado Pesto I love to create unique, healthy recipes for people who want to maintain a variety of diets, like Gluten Free , Dairy Free , Vegan , Vegetarian , etc. Kale is roasted with a ton of garlic, then blended with nutritional yeast, walnuts, veggie broth, lemon juice and salt and pepper. With nutritious kale, heart-healthy avocado and walnuts, making a tasty, filling and nutritious meal could not be easier!

Vegan kale and avocado pesto pasta step by step

1. Cook pasta according to package instructions; al dente. Keep aside a cup of pasta water and drain, rinse with cold water and keep aside. Make sure to salt the water well..
2. TO MAKE THE PESTO: In a food processor fitted with a metal blade, combine the chopped kale, avocado chunks, chopped garlic, walnuts, salt, lemon juice and green chili..
3. Drizzle olive oil through the open chute on top and blitz until fully combined, scraping the sides of the processor in between. Do a taste test and add lemon juice, salt or oil if needed. Make a slightly coarse paste..
4. Remove to a bowl and keep aside..
5. Just before serving, stir in as much of the kale avocado pesto into the pasta and enjoy warm or at room temperature showered with more walnuts! If needed, stir in some of the pasta water to thin the pesto sauce. Enjoy foodies!.
6. Notes Leftover pesto sauce can be stored in an airtight glass jar for up to 3 to 4 days. To store for a longer time, drizzle some oil over the pesto sauce to prevent the top from browning. Pestos are not only for pastas; you can use them up in sandwiches, as dips, on pizzas (instead of tomato sauce), in salads etc. Use any kind of pasta you love; it could be spaghetti, macaroni, spiral, rigatone, shell etc. Instead of walnuts, you can use cashews, sunflower seeds, almonds etc..
7. For best results and taste, use EVOO (extra virgin olive oil) but if you cannot find it, regular refined oil will do. If you love cheese, stir in 1/4 cup of Parmesan cheese while making the pesto and serve with a sprinkle of more Parmesan!.

In a large pot of boiling salted water, cook pasta according to package instructions; drain well. To make the avocado sauce, combine avocados, basil, garlic and lemon juice in the bowl of a food processor; season with salt and pepper, to taste. We all know I love sharing pesto recipes with ya'll. We have made Arugula Basil Pesto, Sun-Dried Tomato Pesto, Pesto Mayo (to name a few). We have put it on sandwiches, over pasta and roasted it with veggies.

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