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Delicious and quick and easy meal! I will sub spinach for kale next time for variety. Thank you for this recipe! You have a new subscriber.
India Puryear
Plant based magic coming hot to the table in three. two. one.
Guys, this is a delicious heaping pile of noodles and it wants to be your dinner. It’s creamy kale pasta and it has come to rescue you and your hungry self.
Here’s what we have happening ->
KALE. ♡ Chopped up super thinly (think slaw-like) and sautéed in garlic and olive oil. Bringing the powerhouse nutrition and rich color and feel-good vibes, like it always does. Also being very forgiving of a few neglected days in the crisper drawer. Haven’t thought about vegetables for a few days? Haven’t been stocking the fridge? Kale don’t care.
PASTA. ♡ Fettuccine if your name is Lindsay, but any other noodles will work. As much as we love kale, the noodles give our leafy green veg a promotion to comfort-food-that-we-actually-want-to-eat status. VERY IMPORTANT around here, kids. Very important.
SAUCE. ♡ We are talking about a plant-powered creamy sauce (read that again: plant powered creamy sauce) that is so full to the brim with good things such as cashews, almond milk, garlic, olive oil, salt, and lemon that it’s guaranteed that you are literally going to freak out about the velvety texture of this sauce. Just call me when you make it.
Hey guess what, regular busy people of the world?
In all those three sections, to make this entire luscious recipe, we are only ever using 5 ingredients. Just give me salt and olive oil for free, okay? This recipe can be made with pasta, kale, garlic, cashews, and almond milk. (And salt and olive oil. And lemon if you’re fancy today. Which we are. Obviously.)
Guess what else?
All these ingredients are pantry-friendly. Pasta, garlic, salt, olive oil, and almond milk? FAHREAL. These are things that can sit in your deserted house when you would choose to go out to eat a million times or maybe take a long weekend away because #summer and then come back into the kitchen a week later with hardly any forethought and say, THANKS GUYS FOR BEING HERE FOR ME. Not so much with the cream, the milk, all the dairy stuff you left in your fridge. But YES with the almond milk.
And even the kale. I mean, seriously, kale loves us. It just waits patiently for us in the fridge and forgives us so much more than any other leafy green vegetable.
Not that I ever find myself in situations like that. I mean, no. Me? Not at all.
(I lie. My whole life is that situation, especially when I come back from a long weekend in Florida like where I am this exact current weekend and like where you should come along for the virtual ride with me via Snapchat. To celebrate 7 years of marriage, Bjork and I driving from Miami to Key West in a totally chintzy – and by chintzy I mean awesome – tiny red convertible. I don’t know how or why this is happening, but it is and it shall be documented. Then we’ll make this together when I come home because everything will be ready and waiting and because it’s extremely creamy, buttery sans butter, and delicious.)
5 Ingredient Creamy Kale Pasta Bowls
- Total Time: 40 minutes
- Yield: 4 1x
Description
5 Ingredient Creamy Kale Pasta! This recipe can be made with pasta, kale, garlic, cashews, and almond milk. So easy and delicious!
Ingredients
KALE:
- 3–4 cups shredded kale
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- salt to taste
SAUCE:
- 1 cup cashews (soaked – see directions)
- 1/2 cup Almond Breeze Almondmilk Unsweetened Original
- 1 clove garlic
- 1 teaspoon salt
- 1/4 cup olive oil
- squeeze of lemon juice if you have it
PASTA:
- 8 ounces of whatever kind of pasta you like!
Instructions
- Place cashews in a bowl. Cover with water and soak for about 2 hours. Drain and rinse thoroughly.
- Heat the oil over medium low heat. Add the garlic and kale and saute for 5-10 minutes until very soft. Keep the heat low to avoid burning the garlic. Season with salt.
- Pulse all the sauce ingredients in a food processor or blender until very smooth.
- Cook pasta according to package directions. Reserve about 2 cups of the water from the pot when you drain the pasta.
- Toss the hot pasta with the sauce, kale, and just enough of the reserved pasta water to carry the sauce throughout all the noodles. Top with Parm, salt, and pepper. Voila!
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Dinner
- Cuisine: Italian
Keywords: kale pasta, pasta bowl, vegan pasta
Thank you to Almond Breeze for making this creamy sauce a reality!
MORE DELICIOUS NOODLES:
Garlic Basil Chicken with Tomato Butter Sauce
Sun Dried Tomato Chicken Florentine Pasta
Spicy Sausage Rigatoni
Creamy Garlic Herb Mushroom Spaghetti
Love your pasta recipes! The cashew sauce is a must-try!
I agree, i LOVE your pasta recipes! that creamy cashew sauce
the cashew sauce sounds amazing, since i love how rich and buttery cashews taste!
Right!? Hope you enjoy it!
This looks amazing and so simple! I will be trying it this weekend.
Your pasta recipes always make me so hungry Lindsay!! I love that this is a vegan alternative too! Yum!
Hope you enjoy it, Taylor! 🙂
I was initially skeptical when my hubby pulled up this recipe but it was amazing! I couldn’t get over how creamy and easy the sauce was. We went heavier on the garlic (because, garlic). Would definitely recommend the lemon. Would go great with sauteed mushrooms too!
So happy you liked the recipe, Samantha! We like to go heavy on the garlic too!☺️
Happy anniversary to two of my very favoritest online people!! Hope you have a wonderful trip down in Florida! And this sauce…I am so a sauce person and this sauce + oh-we’re-eating-kale-too has me feeling all the warm, comfort food feelings and knowing that I need to make this sometime. Once again, enjoy your time in the warm, sunny south! You guys work so hard and definitely deserve a vacation/celebration/break. Hugs!
Happy Anniversary!! Enjoy your weekend! ❤️????????????
Yeah, this looks amazing. And not just because I’m on a juice fast atm.
Yes, those meals that are super easy for when we return home from trips are much needed! Looks delicious! 🙂
Hi there! I made your recipe for sweet potato noodles and cashew sauce a few weeks back and the sauce turned out slightly chunky no matter how much extra water or blending I tried. I’d really like to make this meal but the sauce is giving me pause. I am not well versed in cashew cooking!! Is there a secret to getting that creamy cashew sauce? My food processor is a Ninja Master Prep Pro which has always served me well, but I’m wondering if it was the weak link for that recipe.
Please help! A meal like this would prevent me from ordering out Indian food after the gym when I’m too tired to cook haha
I always soak the cashews in water for a few hours to soften them up – maybe that would help?
Thanks for jumping in, Chandra! That’s right – we’d recommend soaking them for a few hours. 🙂
you can soak the cashews in water that was boiled for a quicker 10 to 15 min. Who has 2 hours after the gym? hope this helps
Are the cashews raw or dry roasted?
Hi Kathy! The cashews are raw.
This looks so delicious!!! YUM!
Kari
http://www.sweetteasweetie.com
Looks great! It combines two of my favorite things: Kale and pasta! I’ll be trying this out real soon
I must try this recipe as soon as possible! It looks delicious. 🙂
I just found the blog and I’m already a fan.
I love that you’re posting more vegan-friendly recipes!! Much appreciated by your vegan followers 😀
A must try kale pasta recipe. An even easier result if you soak cashews for 2 hrs or overnight.
Any time pasta is involved, I’m in. Plus, this sauce is vegan (!!!) and looks so deliciously creamy. Gah, I wish I could gobble up a bowl through my computer screen. They should really make that happen.
And I just happen to have all of these dreamy ingredients on hand! Boom!
Isn’t it the best when that happens!? Enjoy! 🙂
Saving this recipe! I’m trying this ASAP!
Enjoy!
First I must say Thank you! Your recipes never fail me. Kale???? never had it as a kid, but my father was a meat potatoes vegetables kind of guy. Myself never liked red meat refused to eat it, still it’s not my favorite. I’ll eat chicken and fish otherwise I’m a salad/vegetable kind of person.
I discovered a messaged kale recipe i could live on. Then my love love of the stuff grew, soup, pasta etc…
Tonight this creamy kale yum cant wait!
Hope you enjoy it! 🙂
Looks Great! Is it possible to substitute other types of milk (such as skim) for the almond milk? Or would that make the sauce lose some of it’s creaminess?
We’d highly recommend the almond milk – if you sub in milk, we’d just use a higher-fat (like whole milk). Hope you enjoy!
This is yummy. My daughter loves pasta and kale as well. Nice to know that I can make a dish that has both her favorites.
Hope you both enjoy it! 🙂
Never thought of mixing kale on my pasta! Great idea dear.
Yum! This looks delicious, and I love that it is mostly made with store cupboard ingredients. I’ve never made sauce with cashews before, one to add to the list of things to try!
Hope you enjoy it!
Hi,
I want to make this for lunch, but was wondering would the sauce still taste good if I put walnut milk instead? Because I make my own and just made the walnut one. Thanks 🙂
Hi Maja! We haven’t tried it, but really any nut-based milk will do. Hope you enjoy it!
Is there any substitute for nuts with the sauce it sounds amazing, but definitely not worth dying over.
Unfortunately cashews are really the base of this sauce, so there’s not a great substitution. However, a great sauce alternative would be our Creamy Cauliflower Sauce: https://pinchofyum.com/creamy-cauliflower-sauce
I made this tonight and it was so good! Glad I found your site!