Creamy Pasta with Kale


  • 170 grams chickpea pasta
  • 4 cups kale leaves (sliced thin into ribbons)
  • 1 garlic clove (minced)
  • 3/4 cup cashews (soaked for 30 minutes and drained)
  • 1/2 cup water
  • 1 tbsp nutritional yeast (optional)
  • 1 tbsp lemon juice
  • 2 tbsp Extra Virgin Olive Oil
  • Salt and pepper to taste


  1. Cook the pasta according to the directions on the package and set aside.
  2. Heat a pan over medium-low heat. Saut├ę the kale and garlic for 5 to 7 minutes then mix in the cooked pasta until warmed through. Turn off the heat.
  3. In a high powered blender, add the drained cashews, water, nutritional yeast, lemon juice, extra virgin olive oil, sea salt and black pepper. Blend on high until smooth.
  4. Toss the pasta with the cream sauce and enjoy!

Leave a Reply

Your email address will not be published.