Creamy Kale Pasta Bowls
This Italian-inspired dinner uses just a handful of key components to create a rich and creamy pasta dish. A smooth sauce made from soaked cashews and almond milk coats the pasta, which is then tossed with gently sauteed kale and garlic. The method is straightforward, requiring only basic blending and sauteing techniques. It's a flavourful plant-based meal that comes together in about 40 minutes and serves four people perfectly.
Ingredients
- 3-4 cups shredded kale
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- salt to taste
- 1 cup cashews (soaked – see directions)
- 1/2 cup Almond Breeze Almondmilk Unsweetened Original
- 1 clove garlic
- 1 teaspoon salt
- 1/4 cup olive oil
- squeeze of lemon juice if you have it
- 8 ounces of whatever kind of pasta you like!
Method
- Put the cashews into a bowl. Add enough water to cover them and leave to soak for about 2 hours. Once soaked, drain the cashews and give them a good rinse.
- Warm the olive oil in a pan. Stir in the minced garlic and shredded kale, cooking for 5-10 minutes until the kale is very tender. Use a gentle heat to prevent the garlic from burning. Add salt according to your taste.
- Blend all the ingredients for the sauce in a food processor or blender. Continue processing until the mixture becomes completely smooth.
- Prepare the pasta by following the directions on its package. Before draining, remember to save about 2 cups of the starchy cooking water from the pot.
- Combine the freshly cooked pasta with the prepared sauce and the sauteed kale. Add a little of the reserved pasta water at a time, using just enough to help the sauce coat every noodle. Finish with Parmesan, salt, and pepper before serving.
Nutrition (per serving)
Sodium1199 mg
Recipe details
CategoryMain course
Cuisineitalian
AuthorPinch of Yum
