Mimi's Vegan Kitchen: Curried Pasta with Kale and Sun-dried Tomatoes

March 26, 2018

Dreamy creamy pasta using cashews without nutritional yeast is a thing, yes.

 

After realizing that nutritional yeast (the thing us vegans use to get some B12 and a cheezy flavor) is so hard to get in Egypt, I decided that I need to find another way. To give a cashew sauce flavor, we usually go to garlic and onion but I was sure there’s an easier and quicker method. Curry powder came to my rescue after spotting a jar of it just laying lonely in my drawer.

 

This recipe is extremely easy to make, it’s healthy and satisfying too. I hope you like it as much as I do. (ps. this is me trying to keep my intro’s short, tell me what you prefer? Long intros or should I just get to the point?)

 

Serves: 2 people

Cook time: 10 minutes

Preparation time: 5 minutes

Total time: 15 minutes

Ingredients

2 cup of uncooked pasta (I used buckwheat pasta)

200 gm of Tuscan kale (two bags if you like kale as much as I do)

1/2 a cup of sun dried tomatoes (I use minnies)

3 tbsp of toasted pine nuts or sesame seeds

 

For the Sauce

200 gm of raw cashew nuts

½ a cup of filtered water

1 tsp of curry powder

Salt and pepper to taste

 

Directions

To prep: Soak the cashews overnight or for a couple of hours before you get cooking.

Step 1: Cook the pasta according to package instructions.

Step 2: Blanch the Kale by bringing a pot of water to a boil and then add the chopped kale. Cook for 3 minutes and then transfer the kale immediately to a bowl of iced water to stop the cooking process and preserve its vibrant green color. Drain the water and let the kale dry on a sieve until the pasta cooks.

Step 3: Drain the soaked cashews and add them to a blender along with the water, curry powder and salt and pepper. Blend until smooth. Taste and adjust the ingredients accordingly.

Step 4: Roast the pine nuts on very low heat.

Step 5: To assemble, just add the sauce to the pasta, coat well and then add the kale and sun-dried tomatoes and combine. Transfer to serving plates and top with roasted pine nuts. Serve and Enjoy!

 

 

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