Vegan pesto pasta with kale
A nourishing bowl of vibrant, herb-filled comfort.
Vegan pesto pasta with kale
Written by
In-House Recipe Writer
A fresh, vibrant pasta dish tossed with homemade vegan pesto, tender kale, peas, courgette and asparagus. Simple to make, full of flavour and perfect for an easy weekday meal.
INGREDIENTS
PESTO (makes about 240 ml / 1 cup)
70 g / ½ cup almonds (hemp seeds or sunflower seedsfor nut allergies)
100 g / 3.5 oz kale (I used Lacinato kale)
25 g / 0.9 oz fresh basil
2 garlic cloves
1 unwaxed lemon, zest and juice
black pepper, to taste
¾ tsp salt, more to taste
3 tbsp nutritional yeast (optional)
120 ml / ½ cup extra virgin olive oil
OTHER INGREDIENTS
360 g / 13 oz tortiglioni, rigatoni or penne (GF if needed)
100 g / 3.5 oz green peas (fresh or frozen)
2 courgettes / baby zucchini, sliced thinly
200 g / 7 oz asparagus, chopped into small pieces
1 tbsp / 15 ml oil (optional, if stir-frying vegetables)
hemp seeds (optional)
nutritional yeast (optional)
a pinch of chilli flakes (optional)
METHOD
Roast the almonds in a hot pan until golden and fragrant. You could also do it in an oven (180° C / 355° F) for about 10 minutes – start checking on them towards the end of the baking time as they can go from toasted to burnt in a matter of seconds. Allow the almonds to cool down completely before blending in the pesto.
Place all the pesto ingredients apart from the olive oil into a food processor. I used 4 tbsp / ¼ cup of lemon juice in my pesto, but I like things to be lemony so you may want to adjust the amount to your taste. Process until chopped small and then start trickling in olive oil while the motor is going.
Adjust the seasoning to your taste.
Boil a large pot of water and cook your pasta al dente or to your liking.
Prepare the vegetables by either boiling them, steaming or stir-frying quickly. I boiled the peas for 2 minutes and then plunged them in ice-cold water to preserve their beautiful colour and stir-fried the zucchini and asparagus in a hot wok for 2 minutes. You could also eat both the zucchini and asparagus raw (slice the zucchini thinly and shave the asparagus with a speed peeler) if you would like to incorporate some untampered nutrition into this dish!
Drain your pasta and toss it in some pesto, mix the veggies in and serve.
For the topping, mix the hemp seeds with nutritional yeast (1:1 ratio) in a small bowl for a quick vegan parmesan. Give each portion a squeeze of lemon and a light sprinkle of chilli flakes (I used fine Korean chilli flakes) if you wish.
NUTRITIONAL INFO *per serving
Calories: 491 (25%) Sugars: 6 g (7%) Fats: 26 g (38%) Saturates: 3 g (16%) Proteins: 13 g (26%) Carbs: 54 g (21%).
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Wednesday, February 4, 2026
Written by
Karina Saropina
Summer on a plate
A light and colourful salad bursting with fresh flavours and satisfying crunch.
A crisp, colourful salad layered with leafy greens, radish, fennel and herbs. Light, fresh and full of texture, it is an easy way to bring the taste of summer to the table.
Wednesday, January 14, 2026
Written by
Karina Saropina
A healthy flavour explosion
Packed with fresh fruit, texture, and natural goodness in every spoonful.
Start the morning with a creamy smoothie bowl topped with fresh fruit, seeds and crunchy extras. Colourful, energising and packed with flavour in every spoonful.
Thursday, January 1, 2026
Written by
Karina Saropina
Ooooh what a lovely pear
A delicate blend of warm spice, sweet pears, and velvety cream.
Poached pear meets a smooth, creamy sauce in this elegant yet simple dessert. Lightly spiced, gently sweet and perfect for a more refined finish to any meal.
Thursday, December 19, 2024
Written by
Karina Saropina
Matcha Coconut Smoothie to start your day
Reset your mornings
Creamy coconut and earthy matcha come together in a smooth, refreshing blend. Light, energising and easy to make, it is a simple way to start the day well.
Tuesday, September 17, 2024
Written by
Karina Saropina
Roasted Beets & Carrots with Creamy Burrata Salad
A celebration of roasted vegetables, fresh flavors, and creamy indulgence.
Roasted Beets & Carrots with Creamy Burrata Salad Sweet roasted beetroot and carrots meet creamy burrata, fresh basil and a touch of seasoning. Colourful, comforting and full of contrast, it makes an impressive lunch or side.
Vegan pesto pasta with kale
A nourishing bowl of vibrant, herb-filled comfort.
Vegan pesto pasta with kale
Written by
In-House Recipe Writer
A fresh, vibrant pasta dish tossed with homemade vegan pesto, tender kale, peas, courgette and asparagus. Simple to make, full of flavour and perfect for an easy weekday meal.
INGREDIENTS
PESTO (makes about 240 ml / 1 cup)
70 g / ½ cup almonds (hemp seeds or sunflower seedsfor nut allergies)
100 g / 3.5 oz kale (I used Lacinato kale)
25 g / 0.9 oz fresh basil
2 garlic cloves
1 unwaxed lemon, zest and juice
black pepper, to taste
¾ tsp salt, more to taste
3 tbsp nutritional yeast (optional)
120 ml / ½ cup extra virgin olive oil
OTHER INGREDIENTS
360 g / 13 oz tortiglioni, rigatoni or penne (GF if needed)
100 g / 3.5 oz green peas (fresh or frozen)
2 courgettes / baby zucchini, sliced thinly
200 g / 7 oz asparagus, chopped into small pieces
1 tbsp / 15 ml oil (optional, if stir-frying vegetables)
hemp seeds (optional)
nutritional yeast (optional)
a pinch of chilli flakes (optional)
METHOD
Roast the almonds in a hot pan until golden and fragrant. You could also do it in an oven (180° C / 355° F) for about 10 minutes – start checking on them towards the end of the baking time as they can go from toasted to burnt in a matter of seconds. Allow the almonds to cool down completely before blending in the pesto.
Place all the pesto ingredients apart from the olive oil into a food processor. I used 4 tbsp / ¼ cup of lemon juice in my pesto, but I like things to be lemony so you may want to adjust the amount to your taste. Process until chopped small and then start trickling in olive oil while the motor is going.
Adjust the seasoning to your taste.
Boil a large pot of water and cook your pasta al dente or to your liking.
Prepare the vegetables by either boiling them, steaming or stir-frying quickly. I boiled the peas for 2 minutes and then plunged them in ice-cold water to preserve their beautiful colour and stir-fried the zucchini and asparagus in a hot wok for 2 minutes. You could also eat both the zucchini and asparagus raw (slice the zucchini thinly and shave the asparagus with a speed peeler) if you would like to incorporate some untampered nutrition into this dish!
Drain your pasta and toss it in some pesto, mix the veggies in and serve.
For the topping, mix the hemp seeds with nutritional yeast (1:1 ratio) in a small bowl for a quick vegan parmesan. Give each portion a squeeze of lemon and a light sprinkle of chilli flakes (I used fine Korean chilli flakes) if you wish.
NUTRITIONAL INFO *per serving
Calories: 491 (25%) Sugars: 6 g (7%) Fats: 26 g (38%) Saturates: 3 g (16%) Proteins: 13 g (26%) Carbs: 54 g (21%).
More articles
Summer on a plate
A light and colourful salad bursting with fresh flavours and satisfying crunch.
A healthy flavour explosion
Packed with fresh fruit, texture, and natural goodness in every spoonful.
Ooooh what a lovely pear
A delicate blend of warm spice, sweet pears, and velvety cream.
Matcha Coconut Smoothie to start your day
Reset your mornings
Roasted Beets & Carrots with Creamy Burrata Salad
A celebration of roasted vegetables, fresh flavors, and creamy indulgence.
Vegan pesto pasta with kale
A nourishing bowl of vibrant, herb-filled comfort.
Vegan pesto pasta with kale
Written by
In-House Recipe Writer
A fresh, vibrant pasta dish tossed with homemade vegan pesto, tender kale, peas, courgette and asparagus. Simple to make, full of flavour and perfect for an easy weekday meal.
INGREDIENTS
PESTO (makes about 240 ml / 1 cup)
70 g / ½ cup almonds (hemp seeds or sunflower seedsfor nut allergies)
100 g / 3.5 oz kale (I used Lacinato kale)
25 g / 0.9 oz fresh basil
2 garlic cloves
1 unwaxed lemon, zest and juice
black pepper, to taste
¾ tsp salt, more to taste
3 tbsp nutritional yeast (optional)
120 ml / ½ cup extra virgin olive oil
OTHER INGREDIENTS
360 g / 13 oz tortiglioni, rigatoni or penne (GF if needed)
100 g / 3.5 oz green peas (fresh or frozen)
2 courgettes / baby zucchini, sliced thinly
200 g / 7 oz asparagus, chopped into small pieces
1 tbsp / 15 ml oil (optional, if stir-frying vegetables)
hemp seeds (optional)
nutritional yeast (optional)
a pinch of chilli flakes (optional)
METHOD
Roast the almonds in a hot pan until golden and fragrant. You could also do it in an oven (180° C / 355° F) for about 10 minutes – start checking on them towards the end of the baking time as they can go from toasted to burnt in a matter of seconds. Allow the almonds to cool down completely before blending in the pesto.
Place all the pesto ingredients apart from the olive oil into a food processor. I used 4 tbsp / ¼ cup of lemon juice in my pesto, but I like things to be lemony so you may want to adjust the amount to your taste. Process until chopped small and then start trickling in olive oil while the motor is going.
Adjust the seasoning to your taste.
Boil a large pot of water and cook your pasta al dente or to your liking.
Prepare the vegetables by either boiling them, steaming or stir-frying quickly. I boiled the peas for 2 minutes and then plunged them in ice-cold water to preserve their beautiful colour and stir-fried the zucchini and asparagus in a hot wok for 2 minutes. You could also eat both the zucchini and asparagus raw (slice the zucchini thinly and shave the asparagus with a speed peeler) if you would like to incorporate some untampered nutrition into this dish!
Drain your pasta and toss it in some pesto, mix the veggies in and serve.
For the topping, mix the hemp seeds with nutritional yeast (1:1 ratio) in a small bowl for a quick vegan parmesan. Give each portion a squeeze of lemon and a light sprinkle of chilli flakes (I used fine Korean chilli flakes) if you wish.
NUTRITIONAL INFO *per serving
Calories: 491 (25%) Sugars: 6 g (7%) Fats: 26 g (38%) Saturates: 3 g (16%) Proteins: 13 g (26%) Carbs: 54 g (21%).
More articles
Summer on a plate
A light and colourful salad bursting with fresh flavours and satisfying crunch.
A healthy flavour explosion
Packed with fresh fruit, texture, and natural goodness in every spoonful.
Ooooh what a lovely pear
A delicate blend of warm spice, sweet pears, and velvety cream.
Matcha Coconut Smoothie to start your day
Reset your mornings
Roasted Beets & Carrots with Creamy Burrata Salad
A celebration of roasted vegetables, fresh flavors, and creamy indulgence.
What we stand for...
Nutrifresh is a brand that drives change, our mission is to bring back the taste of real, nutrient delivering, wholesome, simple ingredients.
Find Nutrifresh out in the wild at the following stores worldwide.
Vegan pesto pasta with kale
A nourishing bowl of vibrant, herb-filled comfort.
Vegan pesto pasta with kale
Written by
In-House Recipe Writer
A fresh, vibrant pasta dish tossed with homemade vegan pesto, tender kale, peas, courgette and asparagus. Simple to make, full of flavour and perfect for an easy weekday meal.
INGREDIENTS
PESTO (makes about 240 ml / 1 cup)
70 g / ½ cup almonds (hemp seeds or sunflower seedsfor nut allergies)
100 g / 3.5 oz kale (I used Lacinato kale)
25 g / 0.9 oz fresh basil
2 garlic cloves
1 unwaxed lemon, zest and juice
black pepper, to taste
¾ tsp salt, more to taste
3 tbsp nutritional yeast (optional)
120 ml / ½ cup extra virgin olive oil
OTHER INGREDIENTS
360 g / 13 oz tortiglioni, rigatoni or penne (GF if needed)
100 g / 3.5 oz green peas (fresh or frozen)
2 courgettes / baby zucchini, sliced thinly
200 g / 7 oz asparagus, chopped into small pieces
1 tbsp / 15 ml oil (optional, if stir-frying vegetables)
hemp seeds (optional)
nutritional yeast (optional)
a pinch of chilli flakes (optional)
METHOD
Roast the almonds in a hot pan until golden and fragrant. You could also do it in an oven (180° C / 355° F) for about 10 minutes – start checking on them towards the end of the baking time as they can go from toasted to burnt in a matter of seconds. Allow the almonds to cool down completely before blending in the pesto.
Place all the pesto ingredients apart from the olive oil into a food processor. I used 4 tbsp / ¼ cup of lemon juice in my pesto, but I like things to be lemony so you may want to adjust the amount to your taste. Process until chopped small and then start trickling in olive oil while the motor is going.
Adjust the seasoning to your taste.
Boil a large pot of water and cook your pasta al dente or to your liking.
Prepare the vegetables by either boiling them, steaming or stir-frying quickly. I boiled the peas for 2 minutes and then plunged them in ice-cold water to preserve their beautiful colour and stir-fried the zucchini and asparagus in a hot wok for 2 minutes. You could also eat both the zucchini and asparagus raw (slice the zucchini thinly and shave the asparagus with a speed peeler) if you would like to incorporate some untampered nutrition into this dish!
Drain your pasta and toss it in some pesto, mix the veggies in and serve.
For the topping, mix the hemp seeds with nutritional yeast (1:1 ratio) in a small bowl for a quick vegan parmesan. Give each portion a squeeze of lemon and a light sprinkle of chilli flakes (I used fine Korean chilli flakes) if you wish.
NUTRITIONAL INFO *per serving
Calories: 491 (25%) Sugars: 6 g (7%) Fats: 26 g (38%) Saturates: 3 g (16%) Proteins: 13 g (26%) Carbs: 54 g (21%).
More articles
Wednesday, February 4, 2026
Written by
Karina Saropina
Summer on a plate
A light and colourful salad bursting with fresh flavours and satisfying crunch.
A crisp, colourful salad layered with leafy greens, radish, fennel and herbs. Light, fresh and full of texture, it is an easy way to bring the taste of summer to the table.
Wednesday, January 14, 2026
Written by
Karina Saropina
A healthy flavour explosion
Packed with fresh fruit, texture, and natural goodness in every spoonful.
Start the morning with a creamy smoothie bowl topped with fresh fruit, seeds and crunchy extras. Colourful, energising and packed with flavour in every spoonful.
Thursday, January 1, 2026
Written by
Karina Saropina
Ooooh what a lovely pear
A delicate blend of warm spice, sweet pears, and velvety cream.
Poached pear meets a smooth, creamy sauce in this elegant yet simple dessert. Lightly spiced, gently sweet and perfect for a more refined finish to any meal.
Thursday, December 19, 2024
Written by
Karina Saropina
Matcha Coconut Smoothie to start your day
Reset your mornings
Creamy coconut and earthy matcha come together in a smooth, refreshing blend. Light, energising and easy to make, it is a simple way to start the day well.
Tuesday, September 17, 2024
Written by
Karina Saropina
Roasted Beets & Carrots with Creamy Burrata Salad
A celebration of roasted vegetables, fresh flavors, and creamy indulgence.
Roasted Beets & Carrots with Creamy Burrata Salad Sweet roasted beetroot and carrots meet creamy burrata, fresh basil and a touch of seasoning. Colourful, comforting and full of contrast, it makes an impressive lunch or side.
Vegan pesto pasta with kale
A nourishing bowl of vibrant, herb-filled comfort.
Vegan pesto pasta with kale
Written by
In-House Recipe Writer
A fresh, vibrant pasta dish tossed with homemade vegan pesto, tender kale, peas, courgette and asparagus. Simple to make, full of flavour and perfect for an easy weekday meal.
INGREDIENTS
PESTO (makes about 240 ml / 1 cup)
70 g / ½ cup almonds (hemp seeds or sunflower seedsfor nut allergies)
100 g / 3.5 oz kale (I used Lacinato kale)
25 g / 0.9 oz fresh basil
2 garlic cloves
1 unwaxed lemon, zest and juice
black pepper, to taste
¾ tsp salt, more to taste
3 tbsp nutritional yeast (optional)
120 ml / ½ cup extra virgin olive oil
OTHER INGREDIENTS
360 g / 13 oz tortiglioni, rigatoni or penne (GF if needed)
100 g / 3.5 oz green peas (fresh or frozen)
2 courgettes / baby zucchini, sliced thinly
200 g / 7 oz asparagus, chopped into small pieces
1 tbsp / 15 ml oil (optional, if stir-frying vegetables)
hemp seeds (optional)
nutritional yeast (optional)
a pinch of chilli flakes (optional)
METHOD
Roast the almonds in a hot pan until golden and fragrant. You could also do it in an oven (180° C / 355° F) for about 10 minutes – start checking on them towards the end of the baking time as they can go from toasted to burnt in a matter of seconds. Allow the almonds to cool down completely before blending in the pesto.
Place all the pesto ingredients apart from the olive oil into a food processor. I used 4 tbsp / ¼ cup of lemon juice in my pesto, but I like things to be lemony so you may want to adjust the amount to your taste. Process until chopped small and then start trickling in olive oil while the motor is going.
Adjust the seasoning to your taste.
Boil a large pot of water and cook your pasta al dente or to your liking.
Prepare the vegetables by either boiling them, steaming or stir-frying quickly. I boiled the peas for 2 minutes and then plunged them in ice-cold water to preserve their beautiful colour and stir-fried the zucchini and asparagus in a hot wok for 2 minutes. You could also eat both the zucchini and asparagus raw (slice the zucchini thinly and shave the asparagus with a speed peeler) if you would like to incorporate some untampered nutrition into this dish!
Drain your pasta and toss it in some pesto, mix the veggies in and serve.
For the topping, mix the hemp seeds with nutritional yeast (1:1 ratio) in a small bowl for a quick vegan parmesan. Give each portion a squeeze of lemon and a light sprinkle of chilli flakes (I used fine Korean chilli flakes) if you wish.
NUTRITIONAL INFO *per serving
Calories: 491 (25%) Sugars: 6 g (7%) Fats: 26 g (38%) Saturates: 3 g (16%) Proteins: 13 g (26%) Carbs: 54 g (21%).
More articles
Summer on a plate
A light and colourful salad bursting with fresh flavours and satisfying crunch.
A healthy flavour explosion
Packed with fresh fruit, texture, and natural goodness in every spoonful.
Ooooh what a lovely pear
A delicate blend of warm spice, sweet pears, and velvety cream.
Matcha Coconut Smoothie to start your day
Reset your mornings
Roasted Beets & Carrots with Creamy Burrata Salad
A celebration of roasted vegetables, fresh flavors, and creamy indulgence.
Vegan pesto pasta with kale
A nourishing bowl of vibrant, herb-filled comfort.
Vegan pesto pasta with kale
Written by
In-House Recipe Writer
A fresh, vibrant pasta dish tossed with homemade vegan pesto, tender kale, peas, courgette and asparagus. Simple to make, full of flavour and perfect for an easy weekday meal.
INGREDIENTS
PESTO (makes about 240 ml / 1 cup)
70 g / ½ cup almonds (hemp seeds or sunflower seedsfor nut allergies)
100 g / 3.5 oz kale (I used Lacinato kale)
25 g / 0.9 oz fresh basil
2 garlic cloves
1 unwaxed lemon, zest and juice
black pepper, to taste
¾ tsp salt, more to taste
3 tbsp nutritional yeast (optional)
120 ml / ½ cup extra virgin olive oil
OTHER INGREDIENTS
360 g / 13 oz tortiglioni, rigatoni or penne (GF if needed)
100 g / 3.5 oz green peas (fresh or frozen)
2 courgettes / baby zucchini, sliced thinly
200 g / 7 oz asparagus, chopped into small pieces
1 tbsp / 15 ml oil (optional, if stir-frying vegetables)
hemp seeds (optional)
nutritional yeast (optional)
a pinch of chilli flakes (optional)
METHOD
Roast the almonds in a hot pan until golden and fragrant. You could also do it in an oven (180° C / 355° F) for about 10 minutes – start checking on them towards the end of the baking time as they can go from toasted to burnt in a matter of seconds. Allow the almonds to cool down completely before blending in the pesto.
Place all the pesto ingredients apart from the olive oil into a food processor. I used 4 tbsp / ¼ cup of lemon juice in my pesto, but I like things to be lemony so you may want to adjust the amount to your taste. Process until chopped small and then start trickling in olive oil while the motor is going.
Adjust the seasoning to your taste.
Boil a large pot of water and cook your pasta al dente or to your liking.
Prepare the vegetables by either boiling them, steaming or stir-frying quickly. I boiled the peas for 2 minutes and then plunged them in ice-cold water to preserve their beautiful colour and stir-fried the zucchini and asparagus in a hot wok for 2 minutes. You could also eat both the zucchini and asparagus raw (slice the zucchini thinly and shave the asparagus with a speed peeler) if you would like to incorporate some untampered nutrition into this dish!
Drain your pasta and toss it in some pesto, mix the veggies in and serve.
For the topping, mix the hemp seeds with nutritional yeast (1:1 ratio) in a small bowl for a quick vegan parmesan. Give each portion a squeeze of lemon and a light sprinkle of chilli flakes (I used fine Korean chilli flakes) if you wish.
NUTRITIONAL INFO *per serving
Calories: 491 (25%) Sugars: 6 g (7%) Fats: 26 g (38%) Saturates: 3 g (16%) Proteins: 13 g (26%) Carbs: 54 g (21%).
More articles
Summer on a plate
A light and colourful salad bursting with fresh flavours and satisfying crunch.
A healthy flavour explosion
Packed with fresh fruit, texture, and natural goodness in every spoonful.
Ooooh what a lovely pear
A delicate blend of warm spice, sweet pears, and velvety cream.
Matcha Coconut Smoothie to start your day
Reset your mornings
Roasted Beets & Carrots with Creamy Burrata Salad
A celebration of roasted vegetables, fresh flavors, and creamy indulgence.
What we stand for...
Nutrifresh is a brand that drives change, our mission is to bring back the taste of real, nutrient delivering, wholesome, simple ingredients.
Find Nutrifresh out in the wild at the following stores worldwide.
Vegan pesto pasta with kale
A nourishing bowl of vibrant, herb-filled comfort.
Vegan pesto pasta with kale
Written by
In-House Recipe Writer
A fresh, vibrant pasta dish tossed with homemade vegan pesto, tender kale, peas, courgette and asparagus. Simple to make, full of flavour and perfect for an easy weekday meal.
INGREDIENTS
PESTO (makes about 240 ml / 1 cup)
70 g / ½ cup almonds (hemp seeds or sunflower seedsfor nut allergies)
100 g / 3.5 oz kale (I used Lacinato kale)
25 g / 0.9 oz fresh basil
2 garlic cloves
1 unwaxed lemon, zest and juice
black pepper, to taste
¾ tsp salt, more to taste
3 tbsp nutritional yeast (optional)
120 ml / ½ cup extra virgin olive oil
OTHER INGREDIENTS
360 g / 13 oz tortiglioni, rigatoni or penne (GF if needed)
100 g / 3.5 oz green peas (fresh or frozen)
2 courgettes / baby zucchini, sliced thinly
200 g / 7 oz asparagus, chopped into small pieces
1 tbsp / 15 ml oil (optional, if stir-frying vegetables)
hemp seeds (optional)
nutritional yeast (optional)
a pinch of chilli flakes (optional)
METHOD
Roast the almonds in a hot pan until golden and fragrant. You could also do it in an oven (180° C / 355° F) for about 10 minutes – start checking on them towards the end of the baking time as they can go from toasted to burnt in a matter of seconds. Allow the almonds to cool down completely before blending in the pesto.
Place all the pesto ingredients apart from the olive oil into a food processor. I used 4 tbsp / ¼ cup of lemon juice in my pesto, but I like things to be lemony so you may want to adjust the amount to your taste. Process until chopped small and then start trickling in olive oil while the motor is going.
Adjust the seasoning to your taste.
Boil a large pot of water and cook your pasta al dente or to your liking.
Prepare the vegetables by either boiling them, steaming or stir-frying quickly. I boiled the peas for 2 minutes and then plunged them in ice-cold water to preserve their beautiful colour and stir-fried the zucchini and asparagus in a hot wok for 2 minutes. You could also eat both the zucchini and asparagus raw (slice the zucchini thinly and shave the asparagus with a speed peeler) if you would like to incorporate some untampered nutrition into this dish!
Drain your pasta and toss it in some pesto, mix the veggies in and serve.
For the topping, mix the hemp seeds with nutritional yeast (1:1 ratio) in a small bowl for a quick vegan parmesan. Give each portion a squeeze of lemon and a light sprinkle of chilli flakes (I used fine Korean chilli flakes) if you wish.
NUTRITIONAL INFO *per serving
Calories: 491 (25%) Sugars: 6 g (7%) Fats: 26 g (38%) Saturates: 3 g (16%) Proteins: 13 g (26%) Carbs: 54 g (21%).
More articles
Wednesday, February 4, 2026
Written by
Karina Saropina
Summer on a plate
A light and colourful salad bursting with fresh flavours and satisfying crunch.
A crisp, colourful salad layered with leafy greens, radish, fennel and herbs. Light, fresh and full of texture, it is an easy way to bring the taste of summer to the table.
Wednesday, January 14, 2026
Written by
Karina Saropina
A healthy flavour explosion
Packed with fresh fruit, texture, and natural goodness in every spoonful.
Start the morning with a creamy smoothie bowl topped with fresh fruit, seeds and crunchy extras. Colourful, energising and packed with flavour in every spoonful.
Thursday, January 1, 2026
Written by
Karina Saropina
Ooooh what a lovely pear
A delicate blend of warm spice, sweet pears, and velvety cream.
Poached pear meets a smooth, creamy sauce in this elegant yet simple dessert. Lightly spiced, gently sweet and perfect for a more refined finish to any meal.
Thursday, December 19, 2024
Written by
Karina Saropina
Matcha Coconut Smoothie to start your day
Reset your mornings
Creamy coconut and earthy matcha come together in a smooth, refreshing blend. Light, energising and easy to make, it is a simple way to start the day well.
Tuesday, September 17, 2024
Written by
Karina Saropina
Roasted Beets & Carrots with Creamy Burrata Salad
A celebration of roasted vegetables, fresh flavors, and creamy indulgence.
Roasted Beets & Carrots with Creamy Burrata Salad Sweet roasted beetroot and carrots meet creamy burrata, fresh basil and a touch of seasoning. Colourful, comforting and full of contrast, it makes an impressive lunch or side.
Vegan pesto pasta with kale
A nourishing bowl of vibrant, herb-filled comfort.
Vegan pesto pasta with kale
Written by
In-House Recipe Writer
A fresh, vibrant pasta dish tossed with homemade vegan pesto, tender kale, peas, courgette and asparagus. Simple to make, full of flavour and perfect for an easy weekday meal.
INGREDIENTS
PESTO (makes about 240 ml / 1 cup)
70 g / ½ cup almonds (hemp seeds or sunflower seedsfor nut allergies)
100 g / 3.5 oz kale (I used Lacinato kale)
25 g / 0.9 oz fresh basil
2 garlic cloves
1 unwaxed lemon, zest and juice
black pepper, to taste
¾ tsp salt, more to taste
3 tbsp nutritional yeast (optional)
120 ml / ½ cup extra virgin olive oil
OTHER INGREDIENTS
360 g / 13 oz tortiglioni, rigatoni or penne (GF if needed)
100 g / 3.5 oz green peas (fresh or frozen)
2 courgettes / baby zucchini, sliced thinly
200 g / 7 oz asparagus, chopped into small pieces
1 tbsp / 15 ml oil (optional, if stir-frying vegetables)
hemp seeds (optional)
nutritional yeast (optional)
a pinch of chilli flakes (optional)
METHOD
Roast the almonds in a hot pan until golden and fragrant. You could also do it in an oven (180° C / 355° F) for about 10 minutes – start checking on them towards the end of the baking time as they can go from toasted to burnt in a matter of seconds. Allow the almonds to cool down completely before blending in the pesto.
Place all the pesto ingredients apart from the olive oil into a food processor. I used 4 tbsp / ¼ cup of lemon juice in my pesto, but I like things to be lemony so you may want to adjust the amount to your taste. Process until chopped small and then start trickling in olive oil while the motor is going.
Adjust the seasoning to your taste.
Boil a large pot of water and cook your pasta al dente or to your liking.
Prepare the vegetables by either boiling them, steaming or stir-frying quickly. I boiled the peas for 2 minutes and then plunged them in ice-cold water to preserve their beautiful colour and stir-fried the zucchini and asparagus in a hot wok for 2 minutes. You could also eat both the zucchini and asparagus raw (slice the zucchini thinly and shave the asparagus with a speed peeler) if you would like to incorporate some untampered nutrition into this dish!
Drain your pasta and toss it in some pesto, mix the veggies in and serve.
For the topping, mix the hemp seeds with nutritional yeast (1:1 ratio) in a small bowl for a quick vegan parmesan. Give each portion a squeeze of lemon and a light sprinkle of chilli flakes (I used fine Korean chilli flakes) if you wish.
NUTRITIONAL INFO *per serving
Calories: 491 (25%) Sugars: 6 g (7%) Fats: 26 g (38%) Saturates: 3 g (16%) Proteins: 13 g (26%) Carbs: 54 g (21%).
More articles
Summer on a plate
A light and colourful salad bursting with fresh flavours and satisfying crunch.
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Vegan pesto pasta with kale
Written by
In-House Recipe Writer
A fresh, vibrant pasta dish tossed with homemade vegan pesto, tender kale, peas, courgette and asparagus. Simple to make, full of flavour and perfect for an easy weekday meal.
INGREDIENTS
PESTO (makes about 240 ml / 1 cup)
70 g / ½ cup almonds (hemp seeds or sunflower seedsfor nut allergies)
100 g / 3.5 oz kale (I used Lacinato kale)
25 g / 0.9 oz fresh basil
2 garlic cloves
1 unwaxed lemon, zest and juice
black pepper, to taste
¾ tsp salt, more to taste
3 tbsp nutritional yeast (optional)
120 ml / ½ cup extra virgin olive oil
OTHER INGREDIENTS
360 g / 13 oz tortiglioni, rigatoni or penne (GF if needed)
100 g / 3.5 oz green peas (fresh or frozen)
2 courgettes / baby zucchini, sliced thinly
200 g / 7 oz asparagus, chopped into small pieces
1 tbsp / 15 ml oil (optional, if stir-frying vegetables)
hemp seeds (optional)
nutritional yeast (optional)
a pinch of chilli flakes (optional)
METHOD
Roast the almonds in a hot pan until golden and fragrant. You could also do it in an oven (180° C / 355° F) for about 10 minutes – start checking on them towards the end of the baking time as they can go from toasted to burnt in a matter of seconds. Allow the almonds to cool down completely before blending in the pesto.
Place all the pesto ingredients apart from the olive oil into a food processor. I used 4 tbsp / ¼ cup of lemon juice in my pesto, but I like things to be lemony so you may want to adjust the amount to your taste. Process until chopped small and then start trickling in olive oil while the motor is going.
Adjust the seasoning to your taste.
Boil a large pot of water and cook your pasta al dente or to your liking.
Prepare the vegetables by either boiling them, steaming or stir-frying quickly. I boiled the peas for 2 minutes and then plunged them in ice-cold water to preserve their beautiful colour and stir-fried the zucchini and asparagus in a hot wok for 2 minutes. You could also eat both the zucchini and asparagus raw (slice the zucchini thinly and shave the asparagus with a speed peeler) if you would like to incorporate some untampered nutrition into this dish!
Drain your pasta and toss it in some pesto, mix the veggies in and serve.
For the topping, mix the hemp seeds with nutritional yeast (1:1 ratio) in a small bowl for a quick vegan parmesan. Give each portion a squeeze of lemon and a light sprinkle of chilli flakes (I used fine Korean chilli flakes) if you wish.
NUTRITIONAL INFO *per serving
Calories: 491 (25%) Sugars: 6 g (7%) Fats: 26 g (38%) Saturates: 3 g (16%) Proteins: 13 g (26%) Carbs: 54 g (21%).
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