Creamy Cashew Pasta
This creamy cashew pasta is a vegan pasta favorite of ours. It's made with a creamy cashew pasta sauce, kale, and tomatoes!
Prep 10 minutes
Cook 20 minutes
Total 30 minutes
Fat 7
Carbs 69
Protein 29
Yield 4
Ingredients
For the 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
For the 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!).
Nutrition Facts
Calories: 342kcal | Carbohydrates: 69g | Protein: 29g | Fat: 7g | Fiber: 5g | Sugar: 21g