Creamy Cashew Pasta with Tomatoes and Kale
We love this creamy cashew pasta - a take on vegan pasta made with softened cashews, water, olive oil, garlic, and salt.
Servings: 4
Ingredients
Cashew Pasta Sauce
- 1 cup raw cashews soaked*
- 1/4 cup olive oil
- 1/4 cup water
- 1 tablespoons minced garlic
- 1/4 teaspoon sea salt
- 1 cup fresh basil
Pasta
- 2 cups kale deboned packed
- 1 cup cherry tomatoes halved
- 2 tablespoons olive oil
- salt and pepper to taste
- 8 oz. pasta any kind
Instructions
- First, soften the cashews. Boil 4 cups of water. Then, pour the hot water over the cashews and let them soak for at least 4 hours or overnight (this is what I did!). Strain water before use.
- Place all of the ingredients for the sauce into a high-speed food processor or blender and blend on high 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.
- Cook the pasta according to the package. Strain pasta and set aside.
- 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.
- Add pasta into veggies and then add the sauce (note: you may have some leftover depending on how saucy you like your pasta!).
Notes
- The key to a delicious creamy cashew pasta sauce is to be sure you soak the cashews long enough and blend them until completely smooth.
- If you don't have a food processor, use a blender!
- Save a little extra pasta water to add back into the sauce to make it smoother.
- Want to add a little kick? Add some red pepper flakes on top!
Nutrition
Calories: 584kcal | Carbohydrates: 54g | Protein: 14g | Fat: 36g | Fiber: 4g | Sugar: 4g