Creamy Vegan Kale & Mushroom Pasta
This recipe is bound to make you feel like you are out on the town - and yet, it's so easy to make. Creamy from blended cashews and full of flavor from the mushrooms and kale, this pasta dish is sure to delight.
Servings: 2 servings
Equipment
- blender
Ingredients
Cream Sauce
- ½ cup cashews raw, unsalted
- ¼ cup water
- 1½ tsp olive oil
- 2 tsp nutritional yeast
- ¼ tsp onion powder
- ¼ tsp garlic powder
- 1 tsp lemon juice
- 1 tbsp vegetable broth
- salt & pepper to taste
Other Ingredients
- 2 servings your favorite pasta* I used rigatoni
- 4 cups kale
- 1 cup baby bella mushrooms
Instructions
- Make your pasta following package instructions. Set aside.
- Boil the cashews in water for 15 minutes.
- After 15 minutes, drain the cashews and add them to a blender. Add the ¼ cup of water and start to blend.
- Once the cashews have started to get creamy, add the rest of the ingredients. Blend until smooth & creamy.
- In a small sauté pan, add a dash of olive oil or vegetable broth and heat over medium heat. When hot, add the mushrooms.
- Sauté for 4-5 minutes, until the mushrooms start to brown and get smaller. Add the kale and cook, covered, for another 2 minutes, or until the kale has begun wilting.
- Remove the pan from heat and add the pasta and the sauce. Mix well and serve hot.
Notes
*use a gluten-free pasta to make this dish gluten free!