Vegan Kale and Walnut Pesto Pasta

Hi everyone, I hope your day has been well.

The recipe I’m sharing today is one that I’ve had written down for a few years and I finally decided to make it. It’s very green and has such spring vibes about it which I love. Its a great meal idea for those warmer afternoons/evenings when your feeling hungry but don’t want too much too eat. Its super healthy from the kale and peas and the blitzed walnuts provide a creamy flavour.

Walnuts contain the good fats and are a valuable source of omega-3, especially for vegetarians and vegans. Garden peas are a great source of iron which helps to transport oxygen around the body and produce red blood cells. There are so many varieties of kale, here I’ve used curly kale which is most common in supermarkets. Kale is a fantastic source of vitamin C, this is another powerful antioxidants that aids vital functions of the bodies cell’s. Overall, a very nice mixture of vitamins and minerals.

I wasn’t a complete fan of the taste as once its blended the flavour can become much more stronger however it’s something I could get used to. This is a vegan recipe however, you could sprinkle some cheese over the top for more flavour.

Recipe: Vegan kale and walnut pesto pasta (serves 2)

Ingredients

1/4 bag of kale

100g garden peas

200g dried fusilli

28g walnuts

1 garlic clove

Sprinkle of salt

25g oil

1 tbsp lemon juice

Method

  • Put a small pot of water to boil, add the kale and peas cooking for 3-4 minutes. Scoop out the veg draining off any excess water through a colander and reuse the water for the pasta.
  • Cook the pasta according to the packets instructions and set aside once cooked. Saving 1/3 of the liquid
  • In a blender, add the kale, peas, walnuts, garlic, oil and enough liquid so that it blends to a smooth yet creamy consistency.
  • Tip the pesto mixture back into the pot and heat through for at least 5 minutes before adding the pasta. Stir everything together.
  • Serve the pasta between two plates and drizzle a little lemon juice over the top.

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Mini Matcha Cakes

Hello everyone!

A quick, late post for today 🙂

I found this matcha recipe here from ‘recipes from a pantry by Bintu’. It’s actually a recipe for matcha doughnuts but I don’t have a doughnut tray so I’ve improvised using a cupcake tray instead. The outcome was perfect, little green cakes that would look great for a green themed snack board. You can’t really notice the matcha flavour that much as there is only 1 and a 1/2 tsp used in the whole recipe, but there is a subtle tea taste.

I feel like a while back matcha was quite popular for having many nutritional benefits to the body and also because of the strong green colour. Matcha powder has several uses such as teas, smoothies and baking, and a little goes a long way. The most common nutritional benefit for matcha is being high in antioxidants, which reduce damaged cells that could eventually cause chronic diseases.

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