Vegan Cheesy Pasta with Basil, Kale, and Tomatoes

Vegan Cheesy Pasta with Basil, Kale, and Tomatoes – Looking to mix up your pasta dish? Make this delicious Creamy Vegan Pasta with Sautéed Kale, and Tomatoes.

 

Servings: 4

Ingredients

FOR THE SAUCE

  • 1 cup raw cashews, soaked*
  • 1/4 cup olive oil
  • 1/4 cup water
  • 1 tablespoons minced garlic
  • 1/4 teaspoon sea salt
  • 1 cup fresh basil

FOR THE PASTA

  • 2 cups kale (deboned), packed
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons olive oil
  • salt and pepper, to taste
  • 1 package truRoots Organic Fusilli Pasta

 

Instructions

FOR THE SAUCE

  1. Place all of the ingredients for the sauce into a high-power 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

  1. Cook truRoots Organic Fusilli Pasta by following the directions on the box. Set aside.
  2. 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.
  3. 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.

 

 

 

Source: fitfoodiefinds.com

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