Plant Based Pesto Kale Pasta

This dish is packed with over 27 grams of protein sourced from chickpeas, hemp hearts, kale & pine nuts!

I absolutely love pasta! The pasta I used is from Chickapea pasta. It is made from organic chickpeas and lentils and it is seriously packed with more flavor that any pasta I have ever had before! Added bonus, it’s gluten free, non GMO, and certified vegan!

Kale is my all time favorite. Packed with fiber and a heck of a lot of nutrients (B-6, B-12, B-3, magnesium, vitamin A, vitamin K, vitamin C, calcium, copper, manganese). Kale yeah!

I’ve talked about hemp hearts and nutritional yeast before, but as you can tell they are also a staple in my recipes. Check out my Pesto Zoodle Recipe for more uses for nutritional yeast!

I make my own pesto using the recipe below. It’s super easy to make and absolutely delicious. It will keep in the fridge for a few days in an airtight container.

This makes enough for 2 servings. Although sometimes I turn it into one large bowl of pasta. (no shame) You can share your second serving or put it in the fridge. It makes an awesome chilled pasta salad!

Servings: 2

Prep Time: 10 Minutes

Cook Time: 25 Minutes

What you’ll need…

1 box of Chickapea pasta in spirals

1 cup of chopped kale

2 cups loosely packed fresh basil

1/4 cups pine nuts

1 clove of garlic, peeled

1/2 cup olive oil

1 T hemp hearts

2 T nutritional yeast

Homemade Pesto

1. add fresh basil, pine nuts, garlic and olive oil in a mini food processor and blend until thoroughly combined.


1. bring medium sauce pot full of water to a boil and add pasta, cook for 5 to 9 minutes uncovered

2. drain pasta once finished cooking, add pesto into empty sauce pot and add pasta. mix together with chopped kale and place into bowl.

3. garnish with nutritional yeast and hemp hearts.

4. enjoy!

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