Creamy Cashew Pasta with Baby Kale & Mushrooms
Pasta and alfredo sauce. Sounds….far from healthy, right? Well we made a few swaps, and made it work. We skipped the cream and made it dairy-free with cashews. This sauce is seasoned with nutritional yeast and garlic - giving it a cheesy flavor. Pour it over gluten-free spaghetti or sweet potato noodles (try them! All you have to do is peel or spiralize some strands of sweet potato.), then mix in sauteed kale and mushrooms, and voila! Ok, don’t forget that glass of wine, either. And if you’re shamelessly watching shitty TV this evening, pour us a glass too.
OPTIONAL: ADD GRILLED CHICKEN
NUT FREE OPTION: SUB SUNFLOWER SEEDS FOR CASHEW
TIME: 20 MINUTES
1 T EXTRA VIRGIN OLIVE OIL
½ PACKAGE OF BROWN RICE SPAGHETTI
2 CUPS KALE (OR SPINACH)
1 SWEET POTATO, SPIRALIZED
2 CUPS SHITTAKE MUSHROOMS
½ CUP RAW CASHEWS
2 CLOVES MINCED GARLIC
⅓ CUP OF NUTRITIONAL YEAST
1 T SALT
1 T LEMON JUICE
½-¾ CUP OF WATER
Add cashews, garlic, salt and nutritional yeast to a high speed blender with 1/2-3/4 cup of water. Blend until smooth and creamy, adding additional water as needed. Set aside.
Boil the brown rice spaghetti according to package directions, rinse and drain.
While cooking pasta, spiralize the sweet potato. Then sauté the shittake mushrooms in ½ T extra virgin olive oil for about 3-4 minutes, then add sweet potato spirals, kale and a spoonful of water. Saute and allow sweet potato spirals to soften, about 2 minutes.
Add mushrooms, kale, and sweet potato to the pasta and toss to combine. Pour the sauce over, and lightly stir until all pasta is covered.
Serve immediately with a sprinkle of nutritional yeast and enjoy.
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