5-Ingredient Creamy Kale Pasta Recipe
Enjoy this simple kale pasta made creamy with cashews and almond milk, perfect for a quick weeknight meal.
Ingredients
- 3-4 cups shredded kale
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup cashews (soaked)
- 1/2 cup unsweetened almond milk
- 1 teaspoon salt
- 1/4 cup olive oil
- 1 clove garlic, minced
- Squeeze of lemon juice
Instructions
- Soak cashews in water for about 2 hours. Drain and rinse thoroughly.
- Heat 1 tablespoon olive oil in a large pan over medium-low heat. Add 2 cloves minced garlic and shredded kale. Sauté for 5-10 minutes until very soft, seasoning with salt.
- Blend soaked cashews, almond milk, 1 clove minced garlic, 1 teaspoon salt, and 1/4 cup olive oil until very smooth.
- Cook pasta according to package directions. Reserve about 2 cups of the starchy pasta water before draining.
- Combine cooked pasta, sautéed kale, and sauce in a blender. Add reserved pasta water gradually to achieve a creamy coating.
- Serve immediately.
Notes
- Soaking the cashews is crucial for a super smooth sauce. Overnight is best if you have time.
- Use fresh, vibrant kale for the best color and texture.
- Don't skip reserving the pasta water; it's key to achieving the perfect creamy consistency.
- Adjust seasoning (salt, pepper, lemon juice) to your personal taste. Allergens: Wheat, Milk. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Use fresh, vibrant kale for the best color and texture.
- Don't skip reserving the pasta water; it's key to achieving the perfect creamy consistency.
- Adjust seasoning (salt, pepper, lemon juice) to your personal taste. Allergens: Wheat, Milk. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.