Main Meals Recipes

Burrella and Kale Pesto Pasta

It’s World Pasta Day and here’s my vegan version of burrata and pesto pasta – you could of course make it vegetarian if you aren’t 100% plant-based.

Serves 5


  • 325g kale, roughly chopped
  • 2 garlic cloves, peeled
  • 75g pine nuts, toasted (other nuts would also work well here)
  • Juice of 1 lemon
  • 2 tbsp nutritional yeast
  • 100ml extra virgin olive oil
  • 500g pasta shape of choice
  • 1 ball of Burella (for a vegan version)


  • Bring a large pan of water to the boil and blanch the kale with the garlic for 1 minute before removing.
  • Blend the kale and garlic with the pine nuts, lemon juice, nutritional yeast, olive oil and a large pinch of salt till smooth – you will need a powerful blender to get a smooth sauce.
  • Meanwhile, cook the pasta according to the packet instructions, saving some pasta cooking water.
  • Once the pasta is cooked, drain and toss the kale pesto through, using a little pasta cooking water to loosen the sauce if needed.
  • Serve piled up high topped with the Burella
Vegan Kale Pesto Pasta

Per serving: 678kcal/ 33g fat/ 4.0g saturated fat/ 71g carbohydrates/ 9g fibre/ 19g protein

Leave a Reply

Your email address will not be published. Required fields are marked *