Vegan kale pasta with cashews
This Vegan Kale Pasta with Cashews features a creamy, nutty sauce made from cashews, complemented by sautéed kale and fragrant spices. It's a hearty and nutritious plant-based meal that's gluten-free and full of flavor.
Cook time 15 min
Prep time 15 min
Ingredients:
8 oz gluten-free pasta2 tbsp olive oil
1/4 onion
1/2 cup kale
6 oz cashew
1 tbsp yeast
1/2 tsp paprika
1 tsp chili powder
1 tsp red pepper (spice)
1 tsp garlic powder
1 dash salt
1/4 cup almond milk
This Vegan Kale Pasta with Cashews is a delightful and nutritious meal perfect for anyone seeking a hearty, plant-based dish. Combining the creamy texture of cashews with the rich flavors of kale and spices, this recipe offers a satisfying meal that is both gluten-free and packed with nutrients.
Instructions:
- Bring a large pot of salted water to a boil. Add the gluten-free pasta and cook according to the package instructions until al dente. Drain and set aside.
- Place the cashews in a bowl and cover them with boiling water. Let them soak for 15-20 minutes. Drain and transfer to a blender.
- Add the nutritional yeast, paprika, chili powder, red pepper flakes, garlic powder, salt, and almond milk to the blender with the cashews. Blend until smooth and creamy. Set aside.
- In a large skillet or pan, heat the olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 3-4 minutes.
- Add the chopped kale to the skillet and cook until wilted, about 2-3 minutes.
- Reduce the heat to low and add the cooked pasta to the skillet with the onions and kale. Pour the cashew sauce over the pasta and stir to combine until the pasta is evenly coated with the sauce.
- Taste and adjust seasoning with additional salt or spices if needed. Serve warm and enjoy your Vegan Kale Pasta with Cashews!
Your Vegan Kale Pasta with Cashews is now ready to be enjoyed! The combination of savory spices, creamy cashews, and nutrient-dense kale makes this dish a delicious and wholesome option for any meal. Enjoy this healthy, plant-based pasta dish with your favorite side or on its own.
Vegan kale pasta with cashews FAQ:
Cook the gluten-free pasta according to the package instructions, typically about 7-10 minutes, until al dente. Ensure to taste it for perfect doneness before draining.
Yes, you can substitute cashews with sunflower seeds or almonds for a similar creamy texture. However, this may alter the flavor and creaminess of the sauce.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over low heat, adding a splash of almond milk if needed to loosen the sauce.
Soak the cashews in boiling water for 15-20 minutes to soften them, then drain before blending to achieve a smooth and creamy sauce.
Yes, fresh kale can be used. Make sure to wash and chop it thoroughly before sautéing to remove any dirt or grit.
Tips:
- To save time, you can soak the cashews overnight to ensure they blend smoothly into a creamy sauce.
- Feel free to add other vegetables such as bell peppers or cherry tomatoes for added texture and flavor.
- For an extra cheesy flavor, you can add an additional tablespoon of nutritional yeast.
- Adjust the level of chili powder and red pepper according to your spice preference.
- If you prefer a thinner sauce, you can add more almond milk until you reach the desired consistency.
Nutrition per serving
4 ServingsCalories 370kcal
Protein 10g
Carbohydrates 40g
Fiber 3.42g
Sugar 2.70g
Fat 27g
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