Go Back
+ servings
5 from 7 votes

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 minutes
Cook 20 minutes
Total 30 minutes
Fat 7
Carbs 69
Protein 29
Yield 4

Ingredients

For the Sauce

For the Pasta

Instructions

For the Sauce

  • Place all of the ingredients for the sauce into a high-speed 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

  • Cook truRoots Organic Fusilli Pasta by following the directions on the box. 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!).

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

Calories: 342kcal | Carbohydrates: 69g | Protein: 29g | Fat: 7g | Fiber: 5g | Sugar: 21g