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Kale and broccoli pesto spaghetti

Kale and broccoli pesto spaghetti


Try this vegan spaghetti dish with a simple, speedy sauce

  • Feeds 2 Feeds 2
  • Ready in 15 minutes

Each serving contains

  • Energy
    2487kj 595kcal
  • Fat
    High 41%
  • Saturates
    Low 18%
  • Sugar
    Low 41%
  • Salt
    Low 41%

% of adult’s reference intake | Carbohydrates per serving : 60g


  • 150g Co-op dried spaghetti
  • 150g Co-op British broccoli, chopped into florets
  • 1/2 x 160g bag Co-op kale, finely chopped
  • 3 tbsp Co-op olive oil
  • 35g ground almonds
  • 2 cloves garlic, finely chopped
  • Freshly ground black pepper
  • 100g Co-op British piccolo tomatoes, halved


  1. Cook the spaghetti according to the pack instructions and drain
  2. Meanwhile, put the broccoli and kale in a pan of boiling water, simmer for 5 mins then drain well
  3. Mash thoroughly with the olive oil, almonds and garlic. Season with freshly ground black pepper
  4. Toss the spaghetti with the pesto and tomatoes and heat through for 2-3 mins more before serving

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