Supergreen Vegan Kale Pesto and Roast Mushrooms

Nick Jackson, offers a fabulous vegan recipe with seasonal Kale that’s also gluten free if you use his fabulous new chickpea pasta

Use your garden kale to make this delicious pesto sauce
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Supergreen Vegan Kale Pesto and Roast Mushrooms


Use your garden kale to make this delicious pesto sauce

Serves 4

Takes 30mins

Gluten Free & Vegan


  • 250g Root One Fusilli
  • 400g Chestnut Mushrooms
  • 150g Kale 
  • 30g Pine nuts 
  • 20g Fresh Basil
  • 25ml Good Quality Olive Oil 
  • Juice of 1/2 a Lemon 
  • Salt & Pepper


You’ll need a food processor or a blender for this recipe. 


  1. Preheat the oven to 220C (Fan 200) 
  2. Halve the Mushrooms, mix with a bit of Oil, Salt and Pepper and place in the oven on a baking tray. Roast until nicely brown, about 25 minutes. 
  3. Blend together the Kale, Basil and Pine Nuts to a rough paste. Then add the Lemon Juice and Olive oil and blend until smooth. 
  4. Check on the Mushrooms
  5. Add more oil, or water if too thick and the blend to your desired consistency. Salt and Pepper to taste. 
  6. Bring a pot of at least 2.5 litres of water to boil. Then add the Root One Fusilli, reduce to a simmer, and cook for 5 minutes. 
  7. Strain the pasta, rinse and mix with the Pesto. Add the mushrooms and serve!


Nick Jackson

About Nick Jackson

Richard's son, Nick, launched healthy food firm Root One selling high protein, high fibre, gluten-free pasta last year. He's currently studying for his MSc in Nutrition and is lucky enough to pick Flower-Power fed veg straight from Richard's garden for his recipes (when Richard lets him!).
View all posts by Nick.