Plant Packed Pesto Sauce – VEGAN OPTION

If you find it difficult to get in your greens, this is a great recipe to try out. It’s my healthy, plant packed twist on pesto sauce that can also easily be made vegan my swapping the yogurt for a vegan alternative, which is available in pretty much any supermarket you go into nowadays. I used edamame based spaghetti which was largely made from soy beans, so got a decent amount of protein and fibre in too!

Serves: 2



  • 200g curly kale
  • 2 large handfuls of spinach
  • 100g pasta of choice, I used these edamame spaghetti noodles
  • Non-stick cooking spray
  • 1/2 large brown onion, chopped
  • 1 tbsp crushed garlic
  • 1/2 large avocado (or 1 small)
  • 1 tbsp plain yoghurt (I used Alpro Go On Protein yog)
  • 2 tbsp water
  • 10 large leaves of basil (about 3/4 stems worth)
  • 1 tsp crushed dried chilli flakes
  • Salt to taste (1/2 tsp)
  • 1 tsp extra virgin olive oil
  • Salt, pepper, chilli flakes, fresh basil to garnish


  1. Steam the kale for 5 minutes, then add the spinach for a further 2 minutes until slightly wilted
  2. Bring a pan of water to the boil and cook pasta according to packet instructions. Remove from heat and drain when ready and leave aside
  3. Meanwhile, heat a pan with non-stick spray and add onions and garlic and cook on medium for 7 minutes – set pan aside as you will need it for step 5
  4. In a large blender, add the kale, spinach, onion, garlic, avocado, yoghurt, water, basil, crushed chilli flakes and salt and blitz up until it resembles a pesto-like sauce
  5. In the pan used to cook the onions, heat the extra virgin olive oil and once hot, add the green sauce mix and stir on low for 10 minutes until heated through
  6. Add the pasta to the pan and gentle stir through until well combined
  7. Serve alongside any of the optional sides, or alone!

I had 2 servings of this. On the first day, I grilled some halloumi, added some extra basil leaves and red chilli flakes. Delicous!

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