Amazing Creamy Vegan Pasta with Kale & Tomatoes #vegan #kale

Looking to mix up your pasta dish? Make this delicious Creamy Vegan Pasta with Sautéed Kale, and Tomatoes.

You’ll Need:

FOR THE SAUCE

• 1 cup raw cashews, soaked*
• 1/4 cup water
• 1 tablespoons minced garlic
• 1/4 cup olive oil
• 1/4 teaspoon sea salt
• 1 cup fresh basil

FOR THE PASTA

• 2 cups kale (deboned), packed
• 2 tablespoons olive oil
• salt and pepper, to taste
• 1 cup cherry tomatoes, halved
• 1 package truRoots Organic Fusilli Pasta

Instructions:

FOR THE SAUCE

1. Place all of the ingredients for the sauce into a high-power food processor or blender and mix for 2-3 minutes, stopping to scrape the sides every so often. If your sauce is too thick, add more water a tablespoon at a time. Set aside.

FOR THE PASTA

1. Cook truRoots Organic Fusilli Pasta by following the directions on the box. Set aside.
2. Sautée veggies by heating 2 tablespoons of olive oil in a saucepan over medium/high heat. Add in kale and cherry tomatoes and sautée for a few minutes or until kale is at desired texture. Season with salt and pepper.
3. Add pasta into veggies and then add the sauce (note: you may have some leftover depending on how saucy you like your pasta!).

NOTES:

• *Boil 4 cups of water. Then, pour over cashews and let soak for at least 4 hours or overnight (this is what I did!). Strain water before use.