Kale Pasta

5 from 1 vote

This Kale Pasta with kale sauce is packed with nutrition. The best way to enjoy a comforting pasta meal loaded with fresh kale and you wouldn't even know it.

Prep Time15

Cook Time15

Total Time28

Course: Dinner

Cuisine: Italian

Diet: Vegan, Vegetarian

Servings: -4

Calories: 649kcal

Author: Michele

Ingredients

8 oz. pasta (gluten free if desired)
2 cloves garlic
1 baby red bell pepper
1 large zucchini (chopped)
½ cup raw cashews (soaked for 30 minutes in water)
½ cup nutritional yeast
½ cup water (reserved from cooking the pasta)
2 cups dino kale loosely packed and stems removed (spinach would be fine also)
1 pinch of salt
1 pinch of pepper

Instructions

Boil salted water to cook the pasta. Cook according to box directions.
Soak cashews in a small bowl of water while preparing everything else.
Wash and chop the zucchini and red baby bell pepper.
In a separate medium pot add the bell pepper, zucchini, garlic and cook for 15 minutes. (While pasta is also cooking in a separate pot)
Strain the water from the veggies.
Add the veggies to a high speed blender, drain the water from the cashews and add those to the blender along with the kale (I don't use the stems), nutritional yeast, ½ cup water and a pinch of salt and pepper. Blend until smooth.
Add sauce to drained cooked pasta and enjoy. Serve immediately or store in the fridge 2 days (see notes).

Video

Notes

Storing: If you plan to store some in the fridge then only use sauce for the portion of pasta you are eating, this sauce stores in the fridge in a sealed container well for about 2 days and then you can just make new pasta and add it right in, the pasta re-heats the sauce and it melts down nicely and tastes fresh.

Nutrition