Spaghetti with a kale- and hazelnut pesto

finished with a touch of lemon and cayenne pepper

Inspired by the classic Italian pesto, this recipe uses the nutritious leaf enhanced by nutritional yeast and hazelnuts.

Nice and quick!
Vegan

Preparation time:

25 min.

Difficulty level:

Easy

Allergens:

tree nut, wheat, gluten

Utensils:

(Hand) blender

Ingredients

Spaghetti

Garlic

Kale

Roasted hazelnuts

Lemon

Dried chilli

Nutritional yeast

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

3489
834
44
5
91
3
7
25
91
67

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

For the spaghetti: boil plenty of water in a medium saucepan and optionally add salt to taste. Once the water boils, add the pasta and let it cook for 7 minutes. Drain the water and reserve 1/4 of the cooking water.

Wash the kale leaves. Remove the stems and chop the leaves. Peel the garlic.

For the pesto: add the kale leaves, half of the hazelnuts, the juice of half a lemon, 1/4 of the chilli without seeds, nutritional yeast and 4 tablespoons of olive oil to a mixing jar. Blend everything to a smooth sauce. Optionally season and set aside.

Spaghetti with a kale- and hazelnut pesto

finished with a touch of lemon and cayenne pepper

Inspired by the classic Italian pesto, this recipe uses the nutritious leaf enhanced by nutritional yeast and hazelnuts.

Not included: olive oil, salt, pepper

Instructions

For the spaghetti: boil plenty of water in a medium saucepan and optionally add salt to taste. Once the water boils, add the pasta and let it cook for 7 minutes. Drain the water and reserve 1/4 of the cooking water.

Wash the kale leaves. Remove the stems and chop the leaves. Peel the garlic.

For the pesto: add the kale leaves, half of the hazelnuts, the juice of half a lemon, 1/4 of the chilli without seeds, nutritional yeast and 4 tablespoons of olive oil to a mixing jar. Blend everything to a smooth sauce. Optionally season and set aside.

Place the pasta back in the saucepan and add the pesto and the cooking liquid. Mix it all together until all ingredients are nicely integrated.

Serve the pasta immediately and sprinkle it with chopped hazelnuts.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

3489
834
44
5
91
3
7
25
91
67

kJ
kcal
g
g
g
g
g
g
mg
mg

Spaghetti with a kale- and hazelnut pesto

finished with a touch of lemon and cayenne pepper

Inspired by the classic Italian pesto, this recipe uses the nutritious leaf enhanced by nutritional yeast and hazelnuts.

Not included: olive oil, salt, pepper

Instructions

For the spaghetti: boil plenty of water in a medium saucepan and optionally add salt to taste. Once the water boils, add the pasta and let it cook for 7 minutes. Drain the water and reserve 1/4 of the cooking water.

Wash the kale leaves. Remove the stems and chop the leaves. Peel the garlic.

For the pesto: add the kale leaves, half of the hazelnuts, the juice of half a lemon, 1/4 of the chilli without seeds, nutritional yeast and 4 tablespoons of olive oil to a mixing jar. Blend everything to a smooth sauce. Optionally season and set aside.

Place the pasta back in the saucepan and add the pesto and the cooking liquid. Mix it all together until all ingredients are nicely integrated.

Serve the pasta immediately and sprinkle it with chopped hazelnuts.

Nutrition values

Per portion

Energy: Calories: Fat: Saturated Fat: Carbohydrate: Sugar: Dietary Fibre: Protein: Cholesterol: Sodium:

3489 834 44 5 91 3 7 25 91 67

kJ kcal g g g g g g mg mg

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

3489
834
44
5
91
3
7
25
91
67

kJ
kcal
g
g
g
g
g
g
mg
mg