1.7KThe New Year is here and now is the time that many people want to try a plant-based diet for the first time. Luckily, Sprouts has tons of great vegan products to make it easier than ever! To make this dinner, I picked up Kite Hill Mushroom Ravioli filled with almond milk ricotta alternative, shiitake and portabella mushrooms. I whipped up a quick kale basil pesto, and tossed it all together for an easy vegan weeknight dinner!
Ricotta Mushroom Ravioli tossed with Kale Pesto is an ideal dish for a busy weeknight. Easy to prep, made with simple ingredients and ready in just 20 minutes from start to finish! It tastes so hearty and comforting. Made dairy-free and vegan friendly!
The New Year is here and now is the time that many people want to try a plant-based diet for the first time. Luckily, Sprouts has tons of great vegan products to make it easier than ever! To make this dinner, I picked up Kite Hill Mushroom Ravioli filled with almond milk ricotta alternative, shiitake and portabella mushrooms. I whipped up a quick kale basil pesto, and tossed it all together for an easy vegan weeknight dinner! 
Vegan kale pesto is one of my favorite things to make because it goes well with so many dishes. I usually double up a recipe and store the rest in the fridge! You can add it to pizzas, pastas, spread on sandwiches or baked fries. You can easily customize the recipe yourself depending what ingredients you have on hand!
INGREDIENTS
pistachios – or any other nuts such as almonds, walnuts, cashews, toasted on a pan
kale – can be substituted with spinach
basil
garlic cloves
extra virgin olive oil or avocado oil
water, filtered
HOW TO MAKE KALE PESTO
First you will want to toast the pistachios. Toasting nuts brings out all the flavor!
To toast, preheat a dry skillet over medium heat. Add pistachios into a single layer. Once the pistachios have an aromatic smell, after about two minutes, toss to toast on all sides. It should take about 5 minutes in total. Then place them on a plate to cool. Place all the ingredients into a food processor or high speed blender and blend until well combined but still a little chunky.
I hope you love this plant-based weeknight recipe! Make sure to check out Sprouts for the best vegan products – there is always something new to try!
If you make these ricotta mushroom ravioli recipe yourself, don’t forget to use the hashtag #natteats and tag @natteats so I can see your creations! Feel free to reach out via email or leave a comment too. If you’d like to stay updated with my recipes, go ahead and visit my Facebook, Instagram or subscribe
Ingredients
1 package Kite Hill Mushroom Ravioli
KALE PESTO
1/2 cup pistachios or nuts of choice
2 cups kale
1/3 cup basil or more
2 garlic cloves
1/4 cup extra virgin olive oil
1/3 - 1/2 cup water, filtered
pink himalayan salt and black pepper
Instructions
Cook mushroom ravioli according to the directions on the package. Set aside.
Meanwhile, toast the pistachios. Preheat a dry skillet over medium heat. Add pistachios into a single layer. Once the pistachios have an aromatic smell, after about two minutes, toss to toast on all sides. It should take about 5 minutes in total. Then place them on a plate to cool.
In a high speed blender or food processor, place kale, basil, garlic, olive oil, 1/3 cup water, generous pinch of salt and pepper and toasted, cooled pistachios. Pulse a few times until well combined but still a little chunky. Add more water if needed. Adjust salt and pepper to taste.
Ingredients
1 package Kite Hill Mushroom Ravioli
KALE PESTO
1/2 cup pistachios or nuts of choice
2 cups kale
1/3 cup basil or more
2 garlic cloves
1/4 cup extra virgin olive oil
1/3 - 1/2 cup water, filtered
pink himalayan salt and black pepper
Instructions
Cook mushroom ravioli according to the directions on the package. Set aside.
Meanwhile, toast the pistachios. Preheat a dry skillet over medium heat. Add pistachios into a single layer. Once the pistachios have an aromatic smell, after about two minutes, toss to toast on all sides. It should take about 5 minutes in total. Then place them on a plate to cool.
In a high speed blender or food processor, place kale, basil, garlic, olive oil, 1/3 cup water, generous pinch of salt and pepper and toasted, cooled pistachios. Pulse a few times until well combined but still a little chunky. Add more water if needed. Adjust salt and pepper to taste.
This post has been sponsored by my friends over at Sprouts. All thoughts and opinions are my own!