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.