Vegan Rocket, Walnut & Kale Stuffed Pasta Shells
- 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.