Cashew Alfredo Pasta with Kale & Basil

 

Serves 4-8

Ingredients:

2 tbsp olive oil
1 red onion sliced
3 cloves of garlic chopped
4 large tomatoes chopped
4 cups or large handfuls of kale
1 cup of cashew nuts soaked (4 hours)
1 cup of water/ cooled vegetable stock
2tbsp lemon juice
2 tbsp apple cider vinegar
Tbsp nutritional yeast (optional)
Additional plant milk
Seasoning
Vegan Parmesan (optional)
Bunch of fresh basil
500g pasta

Directions:

Blend the soaked cashew nuts with the water or stock, nutritional yeast, salt and pepper, lemon juice and vinegar until smooth.  Mix in a little plant milk to get a creamy sauce consistently. Set aside.

Cook the pasta until al dente. Reserve some of the water and set aside.

Add the oil to a saucepan and sauté the opinion and garlic on a low heat for a few minutes.  Add the tomato and continue to gently cook for several more minutes until the mixture becomes fragrant and tender.

Add the kale and about a cup of the pasta water and cook through until the water starts to evaporate a little and the kale wilts and becomes bright green.

Combine the pasta, cashew cream and vegetable mixture until evenly mixed. Season to taste and mix in some vegan Parmesan if using or sprinkle it on top of each serving. Top with basil leaves and serve.