Creamy Kale and Chilli Fettuccine
Ingredients
- 250 g fettuccine
- 1/4 cup cashews
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1/2 tsp paprika
- 1/2 cup unsweetened almond milk
- 1 tsp chilli flakes
- 1/4 cup nutritional yeast
- 2 cups chopped curly kale
- salt and pepper
Preparation
Place your cashews into a bowl and pour over enough hot water to cover. Set aside to soak.
Cook your pasta according to the packet instructions.
Heat the 2 tbsp olive oil in a large frying pan, add the kale, chilli and salt and fry for 5 to 10 minutes until it starts to crisp on the edges.
Meanwhile, drain your cashews and add them to a blender along with the dried thyme, paprika, milk and a pinch of salt and pepper and blend until smooth.
Drain your pasta and add enough sauce and nutritional yeast to just coat the pasta. Toss to combine. Stir in the kale and season to taste. Heat through for 1 to 2 minutes.
