This creamy vegan pasta recipe has become a staple on our dinner table here at Vegan Test Kitchen!
It’s perfect for those nights you don’t have much time but still want to eat (devour) something that tastes like a dish from your favorite Italian restaurant.
Save this creamy vegan pasta recipe to your Pinterest or wherever you save your favorite recipes because you’re going to want to make this again and again and again!
I’ve been working on the content for the new Blogging 101 e-course, which is taking a lot longer than I expected! This creamy vegan pasta has been a lifesaver, it is ready so fast!
It’s great for the nights you get home late and have hungry mouths to feed – ready in an instant!
The creaminess is unreal! You can make it even creamier by adding extra plant-based milk to taste!
Simply stock up on kale, cashews and noodles and you’ve got a go-to weeknight meal. Easy!
Speaking of easy, my new e-course makes starting a blog much easier than you would think! If you’ve tossed around starting your own blog make sure to enter the Giveaway for a chance to WIN the Blogging 101 e-course ($150 value)!
I’m writing the content from a web developers point of view and am making every step as simple and straight-forward as possible!
All of the e-courses are designed to teach you the right way to start your own blog. NO code. Just insider tips from a WordPress web developer/9 year blogger.
Don’t make the mistakes I see so many other bloggers make!
Creamy Vegan Pasta
This creamy vegan pasta with kale is delicious, healthy, and tastes like a dish from your favorite Italian restaurant. Try it tonight!
- 3-4 c kale, chopped
- 1 tbsp olive oil
- 2 cloves garlic, minced
- pinch sea salt
- pinch freshly ground black pepper
- 1 c cashews, soaked 2 hours/overnight
- 1/2 c unsweetened plant-based milk we used cashew milk
- 1 clove garlic
- 1 tsp sea salt
- 1/4 c olive oil
- 1/2 lemon juice of 1/2 lemon optional
- 8 oz pasta noodled, cooked we used penne
- 1/4 c vegan parmesan cheese optional
Soak the cashews in a bowl with water for at least 2 hours or overnight. Drain and rinse.
In a medium skillet heat the olive oil over low heat and add the garlic, kale and sea salt. Sauté for 5-10 minutes or until fragrant and soft.
Add the plant-based milk, cashews, garlic, sea salt, olive oil and lemon juice to a blender and pulse until smooth and creamy.
Cook the pasta for 8 minutes and drain, reserving approximately 2 cups of water.
Add the pasta to the skillet with the kale and slowly fold in the sauce, adding additional reserved water to taste so that it maintains a saucy texture.
SHARE THE VEGAN RECIPE ♡0