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Vegan Roasted Red Pepper Pesto Pasta with Kale
Ingredients
  • subheading: For the Roasted Red Pepper Pesto:
  • 1 cup packed, roasted red peppers (2 large or 3 small red peppers, approx. 255 g)
  • 4 cloves garlic
  • 1 cup lightly packed fresh basil ( 35 g)
  • ½ cup walnuts (or almonds, 65 g)
  • ¼ water or vegetable broth
  • 1 tsp sea salt
  • subheading: For the Pasta:
  • 4 cups lightly packed, de-stemmed and chopped kale ( 180 g)
  • 4 cups chopped broccoli ( 350 g, optional)
  • 4 servings pasta of choice ( 85 g dry) such as whole wheat penne, spaghetti or chickpea or lentil pasta
Steps
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