Vegan Creamy Pasta with Basil, Kale, and Tomatoes

Looking to mix up your pasta dish? Make this delicious Creamy Vegan Pasta with Sautéed Kale, and Tomatoes.

Prep: 10 minutesCook: 20 minutesTotal: 30 minutes
Fat 7 Carbs 69 Protein 29
Yield 4 1x


For the Sauce

For the Pasta

  • 2 cups kale (deboned), packed
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons olive oil
  • salt and pepper, to taste
  • 1 package truRoots Organic Fusilli Pasta


For the Sauce

  1. Place all of the ingredients for the sauce into a high-power food processor or blender and mix for 2-3 minutes, stopping to scrape the sides every so often. If your sauce is too thick, add more water a tablespoon at a time. Set aside.

For the Pasta

  1. Cook truRoots Organic Fusilli Pasta by following the directions on the box. Set aside.
  2. Sautée veggies by heating 2 tablespoons of olive oil in a saucepan over medium/high heat. Add in kale and cherry tomatoes and sautée for a few minutes or until kale is at desired texture. Season with salt and pepper.
  3. Add pasta into veggies and then add the sauce (note: you may have some leftover depending on how saucy you like your pasta!).

Tips & Notes

*Boil 4 cups of water. Then, pour over cashews and let soak for at least 4 hours or overnight (this is what I did!). Strain water before use.

Nutrition Facts

Serving Size: 1/4 Calories: 342 Sugar: 21 Sodium: 988 Fat: 7 Carbohydrates: 69 Fiber: 5 Protein: 29
Author: Lee Hersh