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Kale, Spinach and Walnut Pesto Pasta

Kale, Spinach and Walnut Pesto Pasta

By OcadoLifePublished on 16 September 2025A plant-powered source of protein, this umami-rich Kale, Spinach and Walnut Pesto Pasta features leafy greens and walnuts to help increase the fibre. “Nutritional yeast keeps it vegan, but it works well with parmesan too (use about 50g), if you prefer,” says writer and MasterChef winner Dr Saliha Mahmood Ahmed. Reinvent spare pesto for lunch the next day by flaking through some salmon, sliced chicken breast or roasted peppers to keep it vegan.
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Time and servings

25 minsTotal time
4Servings
10 minsPrep time
15 minsCooking time

Ingredients

  • 100g walnut halves, plus a few extra chopped and toasted, to serve (optional)
  • 1 (200g) pack sliced kale, thick stalks discarded
  • 1 (220g) pack baby spinach
  • 1 (25g) pack basil, leaves picked
  • 2 tbsp nutritional yeast
  • 4 tbsp extra-virgin olive oil
  • 300g wholewheat fusilli
  • 3 large garlic cloves, finely sliced
  • ½ tsp fennel seeds, crushed
  • 2 tsp (approx.) chilli flakes
  • 1 lemon, zested and juiced

Method

  • Step 1

    Put the 100g walnuts in a bowl, cover with boiling water and leave to soak. Place a large pan over medium heat, add the kale with a mugful of boiling water and simmer for 2 mins. Stir in the spinach until wilted, then immediately remove from the heat. Drain well and leave to cool.

  • Step 2

    Squeeze out any excess moisture from the greens; drain the soaked walnuts. Transfer both ingredients to a food processor, along with the basil, nutritional yeast, 2 tbsp of the olive oil and a small pinch of salt. Blitz to a coarse purée.

  • Step 3

    Cook the pasta in a large pan of boiling water as per pack instructions, until al dente. Drain, reserving a little pasta water.

  • Step 4

    Meanwhile, heat the remaining oil in a large pan over medium heat. Add the garlic, fennel seeds and chilli flakes, and cook for 1-2 mins until golden. Add the blitzed pesto, then toss in the pasta, lemon zest and juice with a good glug of pasta water, until combined. Divide between bowls and scatter with extra toasted walnuts, if liked.