by Jamie Vespa on Wednesday August 9, 2017
Kale Pasta with Sun-Dried Tomato Cashew Sauce

Whole-wheat penne and earthy kale tossed in a creamy sun-dried tomato cashew sauce. This virtuously hearty, plant-based pasta dish is weeknight-friendly and kid-approved.

Ingredients

  • ⅓ cup raw cashews
  • 1 cup warm water
  • ½ cup drained oil-packed sun-dried tomatoes
  • 3 Tbsp. nutritional yeast (or grated parmesan cheese if not making plant-based)
  • 2 Tbsp. fresh lemon juice
  • 2 garlic cloves
  • 2 tsp. extra-virgin olive oil
  • 1 tsp. white wine vinegar
  • ¾ tsp. kosher salt
  • ¼ tsp. freshly ground black pepper
  • 1 lb. whole-wheat penne (or pasta of choice)
  • 3 cups roughly chopped lacinato kale
  • Fresh basil or parsley for garnish (optional)

Instructions

  1. Soak cashews in 1 cup warm water for 20 minutes.
  2. Transfer cashews and soaking water to a blender. Add sun-dried tomatoes, nutritional yeast (or cheese), lemon juice, garlic, olive oil, vinegar, salt, and pepper; blend until smooth.
  3. Cook pasta according to package instructions in salted water. Drain pasta, reserving about ⅔ cup pasta water. Transfer cooked pasta back to pot; add reserved pasta water and kale; toss pasta continuously for about 1 minute, until kale begins to wilt. Add ⅔ cup cashew sauce and stir continuously until sauce evenly coats noodles. Divide pasta evenly onto each of 5 plates. Garnish with additional chopped cashews and fresh herbs, if desired.
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Serves: 5 servings
 
Nutrition Information

Serving size: 1 cup Calories: 292 Fat: 6 gm Saturated fat: .5 gm Carbohydrates: 51 gm Sugar: 3 gm Sodium: 310 mg Fiber: 7 gm Protein: 14 gm Cholesterol: 0 mg

Jamie Vespa, MS, RD, LD/N, is a former TGH dietitian who is now assistant nutrition editor at Cooking Light magazine. You can find more of her recipes on TGH Health News and her blog, Dishing Out Health.