This one-pot pasta dish is both high in protein and vegan-friendly!
Ingredients
1 cup
Cashew nuts, raw
(soaked overnight and drained)
1 tsp
Lemon juice
300 gm
Pasta, penne, whole wheat, dry
6 cup
Kale
(remove from stem and chop thin)
1/2 whole lemon(s)
Lemon juice
3/4 cup
Water
(hot)
3 clove(s)
Garlic
(minced)
1/4 tsp
Onion powder
1 tbsp
Italian herb seasoning
1/2 tsp
Sea Salt
(sea)
1/4 tsp
Black pepper
1 can (15oz)
Cannellini beans, canned
(rinsed, drained)
6 tbsp
Parmesan cheese, vegan
(optional; topping)
Instructions
Place cashews in a small pot and cover with water. Bring water to boil. Cover and remove from heat. Soak cashews for 15 minutes. Drain.
Next, cook pasta in a stock pot according to directions on the package. One minute before the pasta is cooked, add kale to the pasta water.
Once the cashews have finished soaking, prepare the sauce. Add the cashews, lemon juice, hot water, garlic, onion powder, italian herb seasoning, salt, and pepper to a blender and process on high until smooth and creamy.
When pasta is cooked and the kale is wilted, drain the water and return to the pot to the heat. Add the beans and sauce and toss to combine. Allow the sauce to warm and flavours to combine.
To serve, transfer the mixture to a bowl and sprinkle with vegan parmasan cheese (if desired)
