One Pot Creamy Vegan Tuscan Kale Pasta

Closeup of a skillet of Creamy Vegan Tuscan Kale Pasta

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5 from 5 votes

One Pot Creamy Vegan Tuscan Kale Pasta

Get into this rich, indulgent One Pot Creamy Vegan Tuscan Kale Pasta, perfect for the entire family!

Prep Time10

Cook Time15

Total Time25

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

Servings: servings

Calories: 354kcal

Author: Shanika

Ingredients

PASTA:

1 (16 oz.) package Penne pasta (Vegan-approved! See Notes!)
1 tablespoon Extra virgin olive oil
2 cups chopped kale, fresh or frozen
2 cups Roasted Herb Tomatoes

SAUCE:

2 Tbsps vegan butter
1 cup Raw cashews, soaked overnight (See Notes!)
3 garlic cloves, minced
1 ½ cups vegetable stock, low-sodium, divided
3 Tbsps white cooking wine
1 teaspoon freshly-squeezed lemon juice
2 Tbsps nutritional yeast

HOMEMADE TUSCAN BLEND:

1 teaspoon dried thyme
1 tablespoon smoked paprika
2 tsps dried parsley
2 tsps dried basil
2 tsps dried oregano
1 teaspoon garlic powder
½ teaspoon dried rosemary
Pinch of sea salt + black pepper

US Customary - Metric

Instructions

ROAST THE TOMATOES:

To roast the tomatoes, follow this recipe for the steps.

BOIL THE PASTA:

Cook pasta according to packaging. NOTE: penne pasta doesn’t take a long time to cook, usually 8-10 minutes (however, you should cook at 6-8 minutes or so—‘al dente’).

MAKE THE SAUCE:

In a high-powered blender, add the soaked cashews, 1 cup of vegetable stock, and nutritional yeast, blending on high-speed until smooth, about 2-3 minutes. NOTE: If it doesn't become smooth enough, add another ¼ cup of liquid (water or stock) and blend again.
In a large 12-inch skillet, melt the 2 Tbsps of butter and add minced garlic sauté frequently about 1-2 minutes until translucent and fragrant.
Add in the tuscan seasoning blend and whisk together until well combined. Add in the cashew sauce, remaining ½ cup of vegetable stock, white cooking wine, and lemon juice, whisking until combined and it begins to bubble, about 1-2 minutes. Stir in the kale and continue to cook for another minute or two.
Reduce the heat to low and add in the cooked pasta and roasted tomatoes and stir until everything is well coated.
Remove from heat and serve immediately with your favorite side.
Bon Appetit!

Notes

STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
GLUTEN-FREE: To make this dish GF, simply use Gluten-Free pasta and ensure that other ingredients are GF-friendly.
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. For a quick soak-----add cashews to measuring cup and cover with boiling water for 30 minutes instead.
VEGGIES: If preferred, you can always add other greens to the mix for additional flavor such as Spinach or Collard Greens.
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.
PASTA: You can use long pastas like Pappardelle, Fettuccine, etc. if desired, however, I would recommend tossing with tongs to ensure that pasta is fully manageable and fully coated. Otherwise, the traditional penne or rigatoni pasta works perfectly!

Nutrition