Vegan Creamy Kale Pasta
Ingredients
- 3–4 cups shredded kale
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- salt to taste
Sauce
- 1 cup cashews (soaked – see directions)
- 1/2 cup plant milk
- 1 clove garlic
- 1 teaspoon salt
- 1/4 cup olive oil
- squeeze of lemon juice if you have it
Pasta components
- 8 ounces of whatever kind of pasta you like
Preparation
Place cashews in a bowl, cover with water, and soak for about 2 hours, then drain and rinse thoroughly
Heat the oil over medium low heat, add the garlic and kale, and sauté for 5-10 minutes until very soft, keeping the heat low to avoid burning the garlic and season with salt
Pulse all the sauce ingredients in a food processor or blender until very smooth
Cook pasta according to package directions and reserve about 2 cups of the water from the pot when draining
Toss the hot pasta with the sauce, kale, and just enough reserved pasta water to coat the noodles evenly, then top with nutritional yeast, salt, and pepper, and enjoy
