Pumpkin and Kale Pesto Zucchini Pasta

Vegan | Gluten Free

Once we discovered hemp seeds in pesto, a whole new world of pesto opportunities opened up and we promise you’ll be impressed-o with this pesto! Our take on a kale pesto using hemp seeds instead of pine nuts and Vegan nutritional savoury flakes instead of parmesan makes with an all-around winner for dinner!

This classic family dish of pumpkin, pesto and pasta takes it to a new level with replacing ordinary pasta for zucchini noodles, but you could use almost any veggie that can go through a spiralizer.


2 cups kale - you could use green or purple!

1 cup basil leaves

1/2 cup Hemp Seeds

2 garlic cloves

1/2 lemon (juice)

1/4 cup olive oil

Salt & pepper to taste

1/2 kent pumpkin


1 & 1/2 tbsp The Wholefood Pantry Vegan Nutritional Savoury Flakes

The Wholefood Pantry 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. Lay onto a tray lined with banking paper and roast for 30 mins or until nicely caramelised.

3. 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.

4. Blanch the zucchini noodles in a little boiling water for a minute or two to soften, then drain.

5. Stir pesto through the zucchini noodles and serve with roasted pumpkin and some extra greens.


Vegan Nutritional Savoury Flakes

Vegan Nutritional Savoury Flakes

From $7.95

Organic Cold Pressed Coconut Oil

Organic Cold Pressed Coconut Oil