Cashew Kale Pasta

Cashew Kale Pasta Recipe

Cashew Kale Pasta

You would not believe how creamy and decadent this pasta dish is...the most surprising part is, there's not a drop any cream in the recipe. Try out this plant-based recipe for your next dinner party, or even a special week-night meal - enjoy!
Total Time 30 minutes
Course Main Course
Servings 4


  • blender
  • sauce pan
  • Frying pan


  • 1.5 Cups Cashews
  • 2 Cups Vegetable broth or water
  • 1.5 Cups Dry Pasta
  • 1 Cup Baby tomatoes (or 1/4 Cup chopped sundried tomatoes)
  • 2 Cups Kale, chopped
  • ¼ Cup Onion, diced
  • 6 cloves Garlic, minced
  • 3 Tbsp Oil
  • 1 pinch Red Pepper Flakes
  • Salt & Pepper to taste


  • Soak cashews in broth (or water) for at least 10 minutes.
  • While cashews are soaking, wash & chop the kale, dice onion, and mince the garlic.
  • Put water on to boil, once boiling, add the pasta and cook until tender and drain. Be sure to save at least 1/2 Cup of pasta water.
  • Heat oil in a large frying pan, sauté onions and half of the garlic for about 1-2 minutes on medium-low heat. Once tender, add kale and continue to sauté until soft - about 3 more minutes. Once kale is cooked, then add tomatoes for 2-3 minutes then turn heat down to low.
  • In your blender, add remaining garlic, and a few dashes of salt and pepper to the cashew-broth mixture. Blend ingredients until very smooth.
  • Add cashew sauce to vegetable mixture, and heat just to simmer slightly on medium-low heat. If needed, add 1/4 to 1/2 Cup of water from cooked pasta to thin out as needed. Add cashew sauce and vegetable mixture to pasta, and stir to combine, covering pasta.
  • Add salt, pepper, and red pepper flakes to taste, then serve.