Vegan Kale Pesto Rigatoni

Informations supplémentaires

35 min. | 754 kcal | easy | Plant-based, Family, Vegetarian, Needs a blender | 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

sugar 11g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg