Pumpkin and Kale Pesto Zucchini Pasta


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 an all-around winner for dinner!

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



½ kent pumpkin

2 tbsp Fennel Seeds

Coconut oil

2 cups kale - you could use green or purple!

1½ tbsp nutritional savoury flakes

1 cup basil leaves

½ cup Hemp Seeds

2 garlic cloves

½ lemon (juice)

¼ cup olive oil

Extra greens (we used broccoli) 

Salt & pepper to taste


1 tsp Vegetable Broth Low Fodmap Veggie 

1. Preheat oven to 180 degrees celsius. 

2. Dice the pumpkin, 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, Veggie Broth, 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.


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