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Vegan Kale-Pesto Pasta
100%
2
cooking.nytimes.com
By cooking.nytimes.com

Vegan Kale-Pesto Pasta

Instructions
Cook:35min
Updated at: Sat, 21 Feb 2026 00:03:29 GMT

Nutrition balance score

Great
Glycemic Index
46
Low
Glycemic Load
44
High

Nutrition per serving

Calories658.2 kcal (33%)
Total Fat21.3 g (30%)
Carbs95.5 g (37%)
Sugars5.1 g (6%)
Protein24.9 g (50%)
Sodium266.5 mg (13%)
Fiber8.4 g (30%)
% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Kosher salt
kosher salt
1 pound kale (about 2 bunches), leaves stripped and coarsely chopped, ribs and stems thinly sliced
1 poundkale
leaves stripped and coarsely chopped, ribs and stems thinly sliced
1 cup raw cashews
1 cupraw cashews
1/2 cup basil leaves, stems reserved
½ cupbasil leaves
stems reserved
1 pound long or ridged noodles, like linguine or rigatoni
1 poundnoodles
long or ridged, like linguine or rigatoni
1 large garlic clove, peeled
1garlic clove
large, peeled
1/2 teaspoon red-pepper flakes, plus more as needed
½ teaspoonred-pepper flakes
plus more as needed
1 tablespoon lemon juice
1 tablespoonlemon juice

Instructions

View on cooking.nytimes.com
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