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!
Equipment
- blender
- sauce pan
- Frying pan
Ingredients
- 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
Instructions
- 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.