Easy Arugula & Mint Vegan Pesto Pasta

Arugula & Mint Vegan Pesto Pasta is a quick recipe, ideal for a weeknight healthy dinner and a great variation on the classic basil pesto.

Prep Time: 15

Cook Time: 10

Total Time: 30

Course: Pasta

Cuisine: Italian

Diet: Vegan, Vegetarian

Keyword: Kale, Spaghetti, Vegan Pesto

Difficulty: Beginner

Servings:

Calories: 471kcal

Wash the kale, tear the leaves in small pieces and place it in a bowl with the oil and salt, massage it until it softens Place the kale leaves, spaced out among each other, on a baking tray.
Switch the oven to 400° F (200 C°) and place the baking tray inside for 10-15 minutes, until the kale hardens and resemble the form of chips.

Before starting to prepare the vegan pesto, put a pot of water on the stovetop. Add the salt and bring to a boil.
When the water is boiling, add the pasta.
Cook as per the time in the instructions. It should be al dente. Remove 2 tablespoon of the cooking water.
Remove the pot from the stove and put under the sink. Put a splash of cold tap water to stop the cooking and then dump it in a colander to drain.
Transfer the pasta to the bowl where you put the sauce, add 2 tablespoon of the cooking water. Add 1 tablespoon if evoo. Toss it together until combined.
Serve it in individual plates, topping it with the kale chips and shaved almonds.

I usually leave the garlic whole and remove it before adding the pasta. Your choice if you want to mince it.
Always add salt to the water before boiling, regardless of the sauce you will put on your pasta.
Add 1 tablespoon of the cooking water to the tomato sauce, it will help the sauce to coat better.
Once the pasta is ready switch off the stove, quickly take the pot to your sink, and add a bit of cold running water to stop the cooking. This will ensure your pasta is “al dente” (firm to the tooth).