Vegan Cheezy Pasta with Basil, Kale, and Tomatoes

• Vegan

• Produce

  • 1 cup Basil, fresh
  • 1 cup Cherry tomatoes
  • 1 tbsp Garlic
  • 2 cups Kale, packed

• Pasta & Grains

  • 1 Packagetruroots organic fusilli pasta

• Baking & Spices

  • 1 Salt and pepper
  • 1/4 tsp Sea salt

• Oils & Vinegars

  • 3/8 cup Olive oil

• Nuts & Seeds

  • 1 Cupraw cashews

• Liquids

  • 1/4 cup Water

Found on fitfoodiefinds.com

Ingredients

• 1 cupraw cashews, soaked*
• ¼ cup olive oil
• ¼ cup water
• 1 tablespoons minced garlic
• ¼ teaspoon sea salt
• 1 cup fresh basil
• 2 cups kale (deboned), packed
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• salt and pepper, to taste
• 1 packagetruRoots Organic Fusilli Pasta

Directions

• Place all of the ingredients for the sauce for a high-power food processor or blender and mix for 2-3 minutes, stopping to scrape the sides every so often. If your sauce is too thick, add more water a tablespoon at a time. Set aside
• Cook truRoots Organic Fusilli Pasta by following the directions on the box. Set aside.
• Sautee veggies by heating about 2 tablespoons of olive oil in a sauce pan over medium/high heat. Add in kale and cherry tomatoes and sautee for a few minutes or until kale is at desired texture. Season with salt and pepper.
• Add pasta into veggies and then add the sauce (note: you may have some leftover depending on how saucy you like your pasta!).

Nutrition