Pasta & Kale with Lemony Cashew Cream

Pasta and Kale with Lemony Cashew Cream -- Epicurean Vegan

This makes a great summer dish! If you don’t have any kale on hand (why wouldn’t you?!) you could use any leafy green such as chard or spinach. I also think sliced mushrooms, sauteed asparagus, or zucchini would also work well in this. The sauce isn’t overly rich and has just a hint of lemon, plus it’s a breeze to make.

INGREDIENTS:

4 C pasta
2-3 C kale, chopped

Cashew Cream:

2 C raw cashews
water

The rest:

2 tsp yellow miso
1/4 tsp black pepper
2 Tbs lemon juice
Salt, to taste

DIRECTIONS:

Soak the cashews in water for a few hours, preferably overnight. Drain and rinse the cashews, then place them in the blender. Add 2-1/2 cups of water and blend until smooth. The results will resemble heavy cream. This makes about 4 cups. You’ll only need 1-1/2 cups for this recipe, so I store the rest in a mason jar in the fridge. It will also keep in the freezer for a couple of months.

While the pasta is cooking, whisk together 1-1/2 cups of the cream sauce, miso, lemon juice, and black pepper in a small sauce pan. The sauce will already be thick, so it’s just a matter of heating it through.

Just when you’re about to drain the pasta, add the chopped kale to the pot and let it cook 1 minute, then drain.

Pasta and Kale with Lemony Cashew Cream -- Epicurean Vegan

Serve the pasta with the cashew cream drizzled on top. If you’d like, season with a bit of salt. Enjoy!

Comments

  1. Stacey says

    This is probably a dumb question, but the recipe calls for 4 cups of pasta. Is that the final cooked amount?

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