Go Back
+ servings
One Pot Creamy Vegan Tuscan Kale Pasta
Print Pin
5 from 3 votes

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.
Course Main Course
Keyword cashews, classic, dairy-free, dinner, easy, food, healthy, healthy bowl, herbs, homemade, indulge, kale, lunch, pasta, plant-based, recipe, savory, summer, traditional, tuscan, vegan, weeknight meals
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Author Shanika | Orchids + Sweet Tea


  • 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)


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


  • 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!


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.