@chloeevegan: high-protein kale pesto pasta A creamy kale pesto pasta with the sneaky additions of silken tofu and nutritional yeast to make it over 30g of protein per serve! Topped with kale chips for crunch and vegan feta for extra creaminess. Ingredients: pasta: - 1 cup basil - 1/2 cup parsley - 2 handfuls kale - 2 cloves garlic - 2 tbsp olive oil - 1 tbsp tamari - 300g silken tofu - 1/2 cup nutritional yeast - 1/2 cup tahini - 1/4 cup pine nuts - 1/4 cup walnuts - 400g pasta - 4 tbsp vegan feta - 1 tsp chilli flakes kale chips: - 4 cups kale, rinsed and patted dry - 2 tbsp olive oil - 1 tsp chicken salt - 2 tbsp nutritional yeast 1. Preheat oven to 160°C and line two baking trays. 2. For the kale chips, in a large bowl add the kale, olive oil, chicken salt and nutritional yeast. Massage in to soften the kale. 3. Spread the kale over the baking sheets and bake in the oven for 20 to 25 minutes, or until fully dehydrated and crispy. Remove from the oven and allow to rest for 5 minutes to crisp up. 4. Meanwhile, heat a large pot of water over high. Once boiling, add the the pasta and cook for 10 to 12 minutes, or until al dente. Remove from heat, drain and return to the pot. 5. For the pasta sauce, to a food processor add the basil, parsley, kale, garlic, olive oil, silken tofu, nutritional yeast, tahini, tamari, pine nuts, walnuts and a pinch of salt and pepper. Process until smooth. 6. Pour into the pot of pasta, mix and heat over medium for 5 minutes. 7. Serve the pasta in bowls and top with the kale chips, vegan feta and chilli flakes. #pastarecipe #highprotein #highproteinrecipe #pasta #healthydinner #highproteinpasta #veganrecipe #melbourne

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Sunday 04 May 2025 21:36:16 GMT