One Pot Creamy Vegan Tuscan Kale Pasta

This One Pot Creamy Vegan Tuscan Kale Pasta recipe is a delicious weeknight meal option for the entire family. Packed with bold, savory flavors, this recipe is the perfect vegan and dairy-free option that is made with a creamy based made from cashews and filled with a nice velvety texture from the kale and tomatoes. Your entire family is sure to love this meatless option! Super easy to make and complete in under 30 minutes.

One Pot Creamy Vegan Tuscan Kale Pasta

When it comes to weeknight meals or just meals in general, I am a huge believer in making things easy in the kitchen and creating confidence in the kitchen regardless of your skill level.

Pasta dishes are one of my faves to make, especially when I can fully enjoy them because they are dairy-free or vegan.

I’m so excited to be sharing this dish with you guys because many of you have been loving my pasta dishes and have been wanting more. Haha.

Hey, I don’t blame you.

This particular dish was very much inspired by my Vegan Tuscan Kale Chickpea Soup, which has been my go-to recipe in the beginning of this pandemic.

It’s just so rich in flavor, entirely meatless, BUT HEARTY, much like this One Pot Vegan Tuscan Kale Pasta.

One Pot Creamy Vegan Tuscan Kale Pasta

6 REASONS WHY YOU’LL LOVE THIS PASTA!

It’s Vegan + Plant-based.

Super easy to make and quick (plus, no crazy clean-up! Can we say–Everything in a blender and one pot?)

Full of flavor + so creamy! (The best reason!)

Very kid-friendly (as long as there isn’t an allergy to nuts)

Done in just 30 minutes.

Perfect for any time of day—Dinner, Lunch, Breakfast (if that’s your thing), whatever!

One Pot Creamy Vegan Tuscan Kale Pasta

If you’ve been an avid follower of Orchids + Sweet Tea, then you know that I’ve shared many vegan recipes on this blog.

Lately, I’ve been asked for advice on keeping things interesting, especially when eating a plant-based or vegan diet. While I’m not a total Herbivore, my family and I make a commitment to eating most things that are Vegan.

To start, I’d recommend reading our latest article, How to Best Transition into a Plant-Based or Vegan Diet, which best explains how to keep your focus and continue on with eating healthy.

Secondly, my best advice for anyone is EXPERIMENT, EXPERIMENT, EXPERIMENT!

And yes, I had to type that in capital letters. Haha. Seriously, it’s so important to try different ingredients and even different ways to make your favorite ones.

This Easy Vegan Broccoli Alfredo Pasta is the perfect easy weekday meal or perhaps something simple for a laid-back weekend. Based with a creamy, flavorful Alfredo sauce made from cauliflower and cashews; and tossed with delicious broccoli. Completely dairy-free and vegan. Made in just 25 minutes!

In Need of Super Easy Vegan Dishes For Dinner?

This Vegan Chickpea + Broccoli Mashed Potato Bowl is the perfect easy weekday meal or perhaps something simple for a laid-back weekend. Based with creamy mashed potatoes and topped with a spicy BBQ Sriracha Chickpea and Broccoli combination.

This Vegan Curry Chickpea Mashed Potato Bowl is the perfect easy weeknight meal! Ready in no time, this flavorful dish comes with a creamy coconut + turmeric based curry, chickpeas, sweet potatoes, tomatoes, carrots, onions, and spinach; all atop velvety vegan mozzarella and butter mashed potatoes. A killer combo, indeed!

These Healthy Vegan Stuffed Sweet Potatoes are the epitome of a delicious savory meal. These Vegan + GF stuffed sweet potatoes are tender, perfectly filled with roasted cajun chickpeas, kale, and topped with yogurt. Best enjoyed for breakfast, lunch, or dinner.

This Baked Sticky Orange Cauliflower + Quinoa recipe is a deliciously healthy option for the entire family. At first glance, these beauties truly remind you of classic orange chicken (and trust me, they taste just as good, if not better!), however, they aren’t! Just know that your taste buds won’t be able to tell the difference either!

This Vegan Sweet Potato Pasta w/ Kale + Spinach is the perfect way to enjoy a good plate of creamy pasta much like the classic Alfredo version, without the dairy and cheese and of course with the amazing texture of Pappardelle noddles. This recipe is easy to make, light, bursting with ‘cheesy flavor’ from the use of nutritional yeast, dairy-free, and so healthy!

Of course, you can always search our Vegan Lunch/Dinner archives for more deliciousness!

One Pot Creamy Vegan Tuscan Kale Pasta

Need Ideas For Healthy Green Options?

When it comes to vegetables, there are so many benefits as we all know. While some veggies pack a greater punch when it comes to nutrients, we’ve curated a special list of our Our Top 12 Favorite Healthy Green Leafy Vegetables! Most of these are super popular while others are under utilized in many dishes. Lettuce Eat, Shall We?

What Are Delicious Foods to Pair This Pasta With?

When it comes to most pasta dishes, I often enjoy them with a side of bread of some sort. Most times, I make my own homemade Garlic Bread, however, you can choose to spruce things up with many other options such as:

A delicious Salad

Sautéed Greens

Grilled Veggies

Toasted Bread

I found a great article at The Kitchn which includes a few delicious examples of these!

WHAT GOES INSIDE THIS PASTA EXACTLY?

Ok, so when it comes to making this Vegan Tuscan Pasta dish, I chose to keep ingredients minimal for ease.

For starters, you need your favorite dry pasta (I used Organic Penne Pasta). Of course, the sauce is the ‘star’ of this dish, therefore, the following ingredients are super important: raw cashews, vegetable broth, nutritional yeast, lemon juice, garlic cloves, white wine, and seasonings.

Lastly, you add your kale and tomatoes and BAM! You’re good to go!

One Pot Creamy Vegan Tuscan Kale Pasta

Now let’s dig right into this recipe, shall we?

To begin, cook pasta according to packaging (adding 1 Tbsp Extra Virgin Olive Oil to water). **NOTE: Penne pasta doesn’t take a long time to cook, usually 8-10 minutes.**

In the meantime, add the cashews, vegetable broth, nutritional yeast, and lemon juice to a blender and blender on medium-high speed until smooth, scraping down the sides if needed.

Next, add in seasonings and blend again for a few seconds until combined.

Once pasta has fully cooked, drain and set aside.

Meanwhile, in a large skillet over medium-high heat, add 1 Tbsp of olive oil and wait until heated. Add garlic and sauté until fragrant and translucent, about 2-3 minutes.

Now, add the kale and season with sea salt + black pepper to taste. Sauté for 3-4 minutes until softened and wilted.

Add in tomatoes and continue to gently stir. Add the wine, reduce the heat, and simmer a bit more, about 3-4 minutes.

Now, add the cashew sauce from the blender and stir until fully incorporated. Lastly, add in the cooked pasta and fold everything together until is is all coated and creamy.

Remove from heat, sprinkle with additional nutritional yeast (if desired), and serve immediately!

Enjoy with your favorite bread, salad, or cooked veggie.

Bon Appetit!

Orchids + Sweet Tea

MADE OUR RECIPE(S)?

If you choose to make this One Pot Creamy Vegan Tuscan Kale Pasta recipe or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love! 

One Pot Creamy Vegan Tuscan Kale Pasta
One Pot Creamy Vegan Tuscan Kale Pasta

One Pot Creamy Vegan Tuscan Kale Pasta

Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
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Ingredients

  • 1 package Penne pasta, vegan-approved!  (You can substitute for your own fave pasta!)
  • 1 Tbsp Extra virgin olive oil (I use California Ranch)
  • 2 cups Kale, fresh or frozen (See Notes!)
  • 1 cup organic Grape tomatoes
  • 5 garlic cloves, minced
  • 1/3 cup cooking white win, Vegan-approved!

Vegan Tuscan Sauce:

  • 1 1/2 cups Raw cashews, soaked overnight  (See Notes!)
  • 1/2 cup low-sodium vegetable broth + 1 Tbsp! (I use Pacific Foods)
  • 2-3 Tbsps nutritional yeast  (I use Bragg)
  • 1 Tbsp lemon juice
  • 1 tsp sea salt (I use McCormick Spice)
  • 1 tsp black pepper (I use McCormick Spice)
  • 1 tsp dried oregano (I use McCormick Spice)
  • 1/2 tsp dried basil  (I use McCormick Spice)
  • 1 tsp dried parsley (I use McCormick Spice)
  • 1/2 tsp garlic powder (I use McCormick Spice)
  • pinch of smoked paprika (I use McCormick Spice)

Side:

  • Salad, Bread, or Veggie (See Notes!)

Instructions

  • To begin, cook pasta according to packaging (adding 1 Tbsp Extra Virgin Olive Oil to water). **NOTE: Penne pasta doesn’t take a long time to cook, usually 8-10 minutes.**
  • In the meantime, add the cashews, vegetable broth, nutritional yeast, and lemon juice to a blender and blender on medium-high speed until smooth, scraping down the sides if needed.
  • Next, add in seasonings and blend again for a few seconds until combined.
  • Once pasta has fully cooked, drain and set aside.
  • Meanwhile, in a large skillet over medium-high heat, add 1 Tbsp of olive oil and wait until heated. Add garlic and sauté until fragrant and translucent, about 2-3 minutes.
  • Now, add the kale and season with sea salt + black pepper to taste. Sauté for 3-4 minutes until softened and wilted.
  • Add in tomatoes and continue to gently stir. Add the wine, reduce the heat, and simmer a bit more, about 3-4 minutes.
  • Now, add the cashew sauce from the blender and stir until fully incorporated. Lastly, add in the cooked pasta and fold everything together until is is all coated and creamy.
  • Remove from heat, sprinkle with additional nutritional yeast (if desired), and serve immediately!
  • Enjoy with your favorite bread, salad, or cooked veggie.
  • Bon Appetit!

Tips & Tricks

STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
SOAKED CASHEWS: Add cashews to a bowl or measuring cup, cover with fresh cold water and cover with plastic wrap and let sit at room temp overnight. If soaking for 3-4 hours, add cashews to measuring cup and cover with boiling water instead.
KALE: If preferred, you can always substitute Kale with Spinach.
SPICES/HERBS: If desired, you can reduce the amounts slightly. Please know that this recipe is bold in flavor, so feel free to adjust based on your tastebuds.
HOMEMADE VEGAN GARLIC BREAD: INGREDIENTS: 1 full loaf of French Bread, 3-4 Tbsps vegan butter (melted), 1-2 Tbsps Extra virgin olive oil, 2 Tbsp chopped parsley (can also use dried parsley), pinch of sea salt, pinch of black pepper, 1-2 Tbsps mince garlic. DIRECTIONS: Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Place sliced French Bread onto baking sheet (spaced out evenly) and add 1 Tbsp of garlic mixture on each sliced bread. Spread evenly using the spoon. Once all breads are topped, place baking sheet in the oven and bake for 10-15, or until full crisp and brown. Remove from oven and enjoy.

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One Pot Creamy Vegan Tuscan Kale Pasta.

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  1. I LOVE a one pot meal and especially one that’s creamy and kale packed! This looks so amazing, adding it to our menu for this week!