Tons of Vegan Goodness

Sunday, May 23, 2010

Creamy Cashew, Mushroom, Kale Pasta

Yum, theres something about pasta that always leaves me feeling good and satisfied! This pasta includes a sauce that is a little on the creamy side and a little on the pesto-ey side, altogether decadent, while still keeping its health in mind.

Cashew, Mushroom, Kale pasta ingredients

1 package/ or equal amount of pasta noodles
3/4 a cup cashews, (raw would be best)
1 bunch kale, in pieces, without the inner stem
1 cup fresh basil
1/2 to 1 cup non-dairy milk, (rice, soy, oat, or veggie broth or water)
3/4 cup oil (olive for me)
2 cups sliced mushrooms
2 cloves garlic
onion powder
salt and pepper to taste

Bring water to boil in medium pot, add pasta noodles, cook, strain, and set aside.
Saute galic in 1/4 cup oil, over medium heat. Add mushrooms and cook for 5 mintues, add chopped kale and cook for several more minutes, (until kale turns bright green)
Remove from heat, set mushrooms aside. Remove cooked kale. Add cashews to blender with nondairy milk/liquid and remaining oil, blend until its as smooth as you can get it. Add cooked kale to blender along with the remaining ingredients, (except mushrooms and pasta!.) Blend sauce, and add it and mushrooms to the pasta pot, heat throughly...and be satisfied!