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

2 garlic cloves

1/2 lemon (juice)

1/4 cup olive oil

Salt & pepper to taste

1/2 kent pumpkin


1/2 cup The Wholefood Pantry Hemp Seeds

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.


Organic Hemp Seeds

Organic Hemp Seeds

From $29.95

Vegan Nutritional Savoury Flakes

Vegan Nutritional Savoury Flakes

From $6.95

Organic Cold Pressed Coconut Oil

Organic Cold Pressed Coconut Oil

On Sale $14.95