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Vegan Kale-Pesto Pasta

By cooking.nytimes.com

Vegan Kale-Pesto Pasta

Cook:35min

Updated at: Sun, 13 Apr 2025 18:00:36 GMT

Nutrition balance score

Great

Glycemic Index

45

Low

Glycemic Load

43

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

1 poundkale

leaves stripped and coarsely chopped, ribs and stems thinly sliced

1 cupraw cashews

½ cupbasil leaves

1 poundnoodles

long or ridged, like linguine or rigatoni

½ teaspoonred-pepper flakes

plus more as needed

1 tablespoonlemon juice

Instructions

View on cooking.nytimes.com

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Notes

2 liked

0 disliked

Delicious

Easy

Fresh

Go-to

Makes leftovers

Lenora Forschner· last year

Added a little extra water to adjust consistency to sauce

Madeleine· last year

Makes leftovers

The kale pesto sauce was delicious! We added some cherry tomatoes on top for extra freshness and texture. The sauce also freezes/reheats very well.

The kale pesto sauce was delicious! We added some cherry tomatoes on top for extra freshness and texture. The sauce also freezes/reheats very well.

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