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 Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
Author: Lee Hersh
Yield: 4 1x


For the Sauce

For the 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!).


*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.


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


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