Supergreen Vegan Kale Pesto and Roast Mushrooms

Supergreen Vegan Kale Pesto and Roast Mushrooms

Serves 4 30 Minutes Gluten Free & Vegan

Ingredients

  • 250g Root One Fusilli
  • 400g Chestnut Mushrooms
  • 150g Kale 
  • 30g Pine nuts 
  • 20g Fresh Basil
  • 25ml Good Quality Olive Oil 
  • Juice of 1/2 a Lemon 
  • Salt & Pepper

Equipment

You'll need a food processor or a blender for this recipe. 

Nutrition

PER PORTION
Calories (Kcal) 351.96
Carbs 32.96
of which sugar 2.41
Protein 18.46
Fat 14.98
sat fats 1.75
Fibre 6.18

Method

  1. Preheat the oven to 220C (Fan 200) 
  2. Halve the Mushrooms, mix with a bit of Oil, Salt and Pepper and place in the oven on a baking tray. Roast until nicely brown, about 25 minutes. 
  3. Blend together the Kale, Basil and Pine Nuts to a rough paste. Then add the Lemon Juice and Olive oil and blend until smooth. 
  4. Check on the Mushrooms
  5. Add more oil, or water if too thick and the blend to your desired consistency. Salt and Pepper to taste. 
  6. Bring a pot of at least 2.5 litres of water to boil. Then add the Root One Fusilli, reduce to a simmer, and cook for 5 minutes. 
  7. Strain the pasta, rinse and mix with the Pesto. Add the mushrooms and serve!