Скачать или смотреть Easy Green Pesto Vegan Pasta | Kale & Spinach Pesto (Dairy-Free) | Mediterranean bowl

Looking for a healthy vegan dinner recipe that feels gourmet but is super easy to make? This Healthy Vegan Pesto Pasta with Kale, Spinach & Mushrooms is packed with Mediterranean flavors, wholesome greens, and plant-powered goodness 🌿

This recipe combines a vibrant homemade kale & spinach pesto with sautéed mushrooms, sun-dried tomatoes, and black olives for the perfect balance of earthy, tangy, and savory flavors.

🌿 Ingredients

For the Pasta:

2 cups pasta

Water (for boiling)

1 tbsp olive oil

Salt to taste

For the Kale & Spinach Pesto:

2 cups fresh spinach

2 cups fresh kale

½ cup pecans (or nuts/seeds of choice)

2–3 garlic cloves

3–4 tbsp olive oil

Salt to taste

Lemon juice (optional for brightness)

For the Veggie Mix:

1 cup white mushrooms (chopped)

¼ cup sliced black olives

¼ cup chopped sun-dried tomatoes

👩‍🍳 Step-by-Step Instructions

Step 1 – Make the Kale & Spinach Pesto

In a blender or food processor, add spinach, kale, pecans, garlic, olive oil, salt, and lemon juice. Blend until smooth and creamy. Adjust olive oil for desired consistency. Set aside.

Step 2 – Boil the Pasta

Boil 2 cups of pasta in salted water with a little olive oil for 8–10 minutes (or according to package instructions). Drain and set aside.

Step 3 – Sauté & Combine

In a pan, sauté chopped white mushrooms in olive oil until soft and slightly golden.
Add sliced black olives and chopped sun-dried tomatoes.

Now stir in the prepared kale & spinach pesto.
Add the boiled pasta and mix everything well until evenly coated.

Serve warm and enjoy your plant-powered Mediterranean pasta bowl 💚

✨ Why You’ll Love This Recipe

✔️ 100% Vegan
✔️ Dairy-Free
✔️ Packed with Greens
✔️ Perfect for Healthy Weeknight Dinners
✔️ Great for Meal Prep

If you enjoy wholesome, customizable, allergen-friendly recipes, don’t forget to like, share, and subscribe to Nourish & Thrive with Archi 🌿✨

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