The ultimate quick and easy pasta. Our curly kale linguine combines kale and basil to create a speedy, nutritious and totally delicious meal.
This is a low-calorie meal if you leave out the vegan parmesan and olive oil toppings.
If you can’t find curly kale, you can also use cavolo nero or even spinach.
We’re slightly obsessed with pine nuts, but other nuts will also work, including walnuts or even cashews.
You can easily make this gluten-free using gluten-free pasta.
Curly Kale Linguine
Serves:4 peoplePrep Time:Cooking Time:
Nutrition facts:200 calories20 grams fat
Ingredients
200g / 7.1oz curly kale, chopped
2 tbsp pine nuts
1 large handful of basil, leaves picked
4 tbsp nutritional yeast
salt + pepper
320g / 11.3oz pasta, we use linguine
optional: vegan parmesan and olive oil, to serve
Method
Add the kale, including any stalks, to a large saucepan of boiling water. Boil for 5 minutes, then drain while reserving 250ml (1 cup) of cooking water from the saucepan.
Meanwhile toast the pine nuts in a pan on a medium heat for 3-4 minutes or until they begin to brown.
Add the cooked kale to a blender along with the cooking water from the kale you reserved earlier, basil leaves, toasted pine nuts, nutritional yeast and generous pinches of salt and pepper. Blend until smooth, then pour into the pan you used to toast the pine nuts and leave to one side.
Cook the pasta in salted boiling water until al dente. When the pasta is almost ready, heat the sauce up in the pan, then use tongs to drain the pasta into the sauce and stir to combine.
We love to top with olive oil, freshly ground black pepper and vegan parmesan.
Did You Make This Recipe?
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Just did it, it was amazing !!! I didn’t have any fresh basil coz obviously it’s not the season anymore but it was still delicious even without it. I also added some diced smoked tofu…. just crazy delicious. Thanks for this awesome receipe. It’s going to become one of my favorite
So happy to find this delicious pesto recipe that cuts out all the olive oil without sacrificing any taste. My twist on it was adding four garlic cloves to the sauce before blending.
7 Comments
This is my fave, I wish I could eat only this forever
Just did it, it was amazing !!! I didn’t have any fresh basil coz obviously it’s not the season anymore but it was still delicious even without it. I also added some diced smoked tofu…. just crazy delicious. Thanks for this awesome receipe. It’s going to become one of my favorite
I made this tonight and it was a huge hit with the vegan & non-vegan family members. Definitely will make this on a regular bas is
So happy to find this delicious pesto recipe that cuts out all the olive oil without sacrificing any taste. My twist on it was adding four garlic cloves to the sauce before blending.
Absolutely love this! And easy too 🙂
Sorry, unfortunately could not like this at all 🙁 very flavourless, had to add a lot of spices to make it palatable
I love kale, basil, and pesto, but this was not good. I had to add tons of seasonings to make it palatable.