Main Dishes - Meatless Monday - Plant Based Diet - vegan italian - vegan recipes

Pasta with Creamy Greens

Pasta with Creamy Greens
Serves 4
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  1. 1 large (or 2 medium) zucchinis spiralled (optional)
  2. 4 cups shredded greens (I used 3 of Kale and 1 of chard. Be sure to keep them separate depending on thickness/toughness of the green, as the cooking time will vary)
  3. 1 tablespoon olive oil
  4. 2 cloves garlic, minced
  5. 2 green onions chopped
  6. salt to taste
  1. 1 cup cashews (best if previously soaked for at least an hour in hot water)
  2. ½ cup Almond or other nut milk
  3. 1 clove garlic
  4. 1 teaspoon salt, spike, or other seasoning
  5. 2 tablespoons nutritional yeast
  6. ¼ cup olive oil
  7. Juice of half a lemon (optional)
  1. 8 ounces of whatever kind of vegan pasta you like. I used spiralled zucchini in mine and reduced the amount of pasta noodles, but again, it's up to your preferences.
  1. Drain and rinse cashews thoroughly.
  2. Heat the oil over medium low heat. Add the garlic and kale and tougher greens, and saute for 5-8 minutes until soft. Add more fragile greens, like chard, and continue to saute for about 2 minutes max.
  3. Keep the heat low to avoid burning the garlic. Season with salt.
  4. Pulse all the sauce ingredients in a nutribullet, food processor or blender until smooth.
  5. Cook pasta according to package directions. Reserve about 2 cups of the water from the pot when you drain the pasta.
  6. Toss the hot pasta with the sauce, greens, and just enough of the reserved pasta water to carry the sauce throughout all the noodles.
  7. Enjoy!
Sweet Vegan Living
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