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Pumpkin & Kale Pesto Zucchini Pasta

Our take on a kale pesto using hemp seeds instead of pine nuts and nutritional savoury flakes instead of parmesan, makes with an all round winner for dinner!


  • 2 to 4 zucchinis (or any pasta of your choice)
  • 2 cups kale - you could use green or purple!
  • 1 cup basil leaves
  • 1/2 cup hemp seeds
  • 2 garlic cloves
  • 1 & 1/2 tbsp nuritional yeast flakes
  • 1/2 lemon (juice)
  • 1/4 cup olive oil
  • Salt & pepper to taste
  • 1/2 kent pumpkin
  • Coconut oil


  1. Preheat oven to 180 degrees celsius. 
  2. Cut the pumpkin into wedges, pour over a little coconut oil, salt, pepper and fennel seeds.
  3. Lay onto a tray lined with banking paper and roast for 30 mins or until nicely caramelised.
  4. Place the kale, basil, hemp seeds, garlic, savoury flakes, lemon juice and olive oil in a food processor or nutribullet. Blitz until blended. Add a little water if needed. Season to taste.
  5. Blanch the zucchini noodles in a little boiling water for a minute or two to soften, then drain.
  6. Stir pesto through the zucchini noodles and serve with roasted pumpkin and some extra greens.
Pumpkin & Kale Pesto Zucchini Pasta image

-- Nutra Organics --

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