Pasta & Kale with Lemony Cashew Cream
 
 
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.
Author:
Ingredients
  • 4 C pasta
  • 2-3 C kale, chopped
  • Cashew Cream:
  • 2 C raw cashews
  • Water
  • The rest:
  • 2 tsp yellow miso
  • ¼ tsp black pepper
  • 2 Tbs lemon juice
  • Salt, to taste
Directions
  1. 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.
  2. 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.
  3. Just when you're about to drain the pasta, add the chopped kale to the pot and let it cook 1 minute, then drain.
  4. Serve the pasta with the cashew cream drizzled on top. If you'd like, season with a bit of salt. Enjoy!
Recipe by Epicurean Vegan at http://epicureanvegan.com/2012/06/12/pasta-kale-with-lemony-cashew-cream/