A delightful pasta featuring curly kale, toasted pine nuts, and a creamy nutritional yeast sauce. A perfect dish for the colder months, offering a fresh and healthy meal.
1: Add the kale, including any stalks, to a large saucepan of boiling water. Boil for 5 minutes, then drain while reserving 250ml of cooking water.
2: Meanwhile, toast the pine nuts in a pan on medium heat for 3-4 minutes or until they begin to brown.
3: Add the cooked kale to a blender along with the reserved cooking water, basil leaves, toasted pine nuts, nutritional yeast, and generous pinches of salt and pepper. Blend until smooth.
4: Pour the sauce into the pan used to toast the pine nuts and leave it to the side.
5: Cook the pasta in salted boiling water until al dente.
6: When the pasta is almost ready, heat the sauce up in the pan.
7: Use tongs to drain the pasta into the sauce and stir to combine.
8: Serve topped with olive oil, freshly ground black pepper, and vegan parmesan.
