Looking for something quick but delicious for a warming winter meal? Give this hearty, crowd-pleasing dish a try. If you have a high-speed blender, you will not need to soak the cashews but if you have a regular blender, it is best to soak a bit for maximum creaminess. 1 lb. pasta of choice 1 tablespoon olive oil, divided 1 yellow onion, diced 3 - 4 cups curly kale, chopped 2 tablespoons garlic, minced 15½-ounces cooked cannellini beans, drained and rinsed 25-ounces vegan marinara ½ cup raw unsalted cashews, soaked for 30 minutes and drained ½ - 1 cup vegetable broth 2 teaspoons red pepper flakes Salt and pepper to taste
Start a large pot of water for the pasta and cook according to directions. While the pasta is cooking, heat a large skillet over medium-high heat. Add ½ a tablespoon of the olive oil, swirl or brush to coat the bottom of the skillet and heat for a minute. Add the onions and cook, stirring often, for eight minutes. Add the kale, garlic, cannellini beans and the remaining ½ tablespoon of the olive oil. Lower the heat to medium and cook, stirring often, until the kale is wilted, about three minutes.
Drain the cashews and add to a blender along with the marinara and broth. Blend until smooth. Add additional broth if you like a thinner sauce. Add to the skillet along with the pasta and red pepper flakes, stirring to combine. Add the salt and pepper to taste and serve warm.
Pasta, Cashews, Main Dish, Entrée, Italian, Protein, Kale
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