Brazilian-style beef with sweet potato salad
Cook this veg-packed steak dinner on the barbecue for a healthy dish that delivers all of your 5-a-day. You can also make it in the oven if you prefer
Vegan kale pesto pasta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 150g kale
- small bunch of basil
- 1 small garlic clove
- 3 tbsp pumpkin seeds
- 5 tbsp extra virgin olive oil
- 3 tbsp nutritional yeast
- 1 lemonzested and juiced
- 350g wholemeal spaghetti
Nutrition: Per serving
- kcal537
- fat22g
- saturates3g
- carbs60g
- sugars1g
- fibre13ghigh
- protein18g
- salt0.1g
Method
step 1
Bring a pan of water to the boil. Cook the kale for 30 secs, drain and transfer to a bowl of ice-cold water for 5 mins. Drain again and pat dry with kitchen paper.
step 2
Put the basil, garlic, seeds, oil, nutritional yeast, lemon juice and zest, and drained kale in a food processor. Blitz until smooth, then season. Loosen with a splash of water, if it’s too thick.
step 3
Cook the pasta following pack instructions, then toss with the pesto and serve.
