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.
Servings 4 servings
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!
Notes
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.