Photo and text by LISA
KELLY, ecoRI.org
This is one of my favorite quick go-to meals. It only takes about 15 minutes to throw this together and the boiling of the pasta might be the toughest part.
It’s kind of like a
spicy, creamy alfredo sauce, and it pairs well with the wilted kale, crunchy
onions and roasted garlic. I enjoy it with an organic whole wheat, brown rice
or weird grain pasta.
1 lbs. organic pasta
of your choice
Half bunch kale, torn into pieces
1 cup raw cashews
1 cup organic salsa
2/3 cup diced red onion
1/4 cup nutritional yeast
1/4 cup coconut milk
4 or 5 cloves garlic, minced
3 tbsp. olive oil, divided
1 tsp. sea salt
1/4 tsp. chipotle powder
1/4 tsp. black pepper
Half bunch kale, torn into pieces
1 cup raw cashews
1 cup organic salsa
2/3 cup diced red onion
1/4 cup nutritional yeast
1/4 cup coconut milk
4 or 5 cloves garlic, minced
3 tbsp. olive oil, divided
1 tsp. sea salt
1/4 tsp. chipotle powder
1/4 tsp. black pepper
Boil pasta according
to directions.
Meanwhile, blend
cashews, salsa, coconut milk, yeast, 1 tbsp. oil, sea salt, black pepper and
chipotle powder until creamy.
Cook garlic in 1 tbsp. oil in a small saucepan
over medium heat for 3-5 minutes or until slightly browned.
Once pasta is
cooked, drain and return to boiling pot over warm burner and add kale and 1
tbsp. oil.
Continue stirring over warm burner for a few minutes or until kale
is slightly wilted.
Once kale is tender, pour into mixing bowl, toss with
sauce, red onion and garlic and serve.
Lisa Kelly is the founder and personal chef at The Vegan Pact.
Lisa Kelly is the founder and personal chef at The Vegan Pact.
