4.84 from 6 votes
Vegan Roasted Kale Pesto Pasta
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Roasted garlic and kale pesto tossed with pasta and vegan sausage. Oil free and delicious!

Course: Main Course
Servings: 4
Author: Lauren Hartmann
Ingredients
  • 5 Cups Kale, chopped
  • 10 Cloves Garlic
  • 1 Tablespoon Olive oil (or vegetable broth for oil free option)
  • 2 Tablespoons Nutritional yeast
  • 1/4 Cup Vegetable broth
  • 1/4 Cup Walnuts
  • Juice of 1/2 a Lemon
  • 1/2 Teaspoon Salt
  • a Pinch of Red pepper flakes
  • 16 oz. Pasta
  • 4 Vegan sausages, sliced (I used Field Roast)
  • Vegan Parmesan for topping, I used Violife Parmesan
  • Salt and Pepper to taste
Instructions
  1. Preheat the oven to 375 degrees. 

  2. In a large bowl, toss the chopped kale and garlic cloves with the olive oil(or if you want an all oil free option, use veggie broth) and a few pinches of salt and pepper. Rub the olive oil all over the kale and massage it in to make sure the kale is all moist. 

  3. Pour the kale and garlic on to a baking sheet and bake at 375 degrees for about 8-10 minutes. The kale should be nice and soft. Remove from the oven when done.

  4. In the meantime, cook the pasta according to package instructions. Drain the pasta when done. 

  5. If you are adding vegan sausage, slice and brown on each side in a non stick  pan while the pasta is cooking. Set aside. 

  6. Once the kale and garlic are done, add them to a blender or a food processor. Then add the nutritional yeast, the 1/4 cup of veggie broth, walnuts, lemon juice, 1/2 tsp. salt and red pepper flakes. Blend until completely smooth, scraping down sides as needed. 

  7. Return the pasta to the pot, scoop the pesto into the pot and toss to coat the pasta. Taste and adjust seasoning. Add more salt or pepper if needed. Then add the sliced sausages. Serve with vegan Parmesan on top if desired. 

Recipe Notes

If the pesto is too thick for your liking, add another tablespoon or so of veggie broth.