vega, pasta, kale, pesto

Vegan Rocket, Walnut & Kale Stuffed Pasta Shells

The Balanced Kitchen
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 2


  • 16 large pasta shells
  • 2 handfuls rocket leaves


  • 4 stalks kale washed, stems removed
  • 1 large handful walnuts
  • 1/2 cup nutritional yeast flakes
  • 2 tbsp olive oil
  • 1 juice lemon
  • 1 clove garlic skin removed
  • 1 tbsp brown miso paste optional but it will give a wonderful salty, savoury taste
  • 1 dash water


  • Bring to the boil a pan of water and add the pasta shells.  Cook for around 10 minutes or as per packet instructions.
  • Add all the pesto ingredients to a food processor and blitz until you reach a grainy texture - this should only take a few seconds.
  • Once the pasta is cooked, drain and place on the serving plate.  Allow for it to cool for about 10 minutes.
  • Add several rocket leaves to each shell, then a heaped teaspoon of the pesto mixture.
  • They are ready to serve!


Ideal for a summer menu as they can be prepared in advance and eaten cold.
Tried this recipe?Let us know how it was!
Please share!