Who knew sun-dried tomato and kale would make such a delicious combination?
I think there is no greater comfort food than pasta and this one is luscious, elegant and so yummy! The best part is that it will only take you about the time it takes to cook the pasta. Whether you are trying to impress a guest, or just yourself, this one is sure to please!
In my search to find a good mix between a creamy and tomato pasta, I made this pasta which turned out to be a star dish on its own. Through adding the sun-dried tomato and kale, it gave the dish the freshness I was wanting in that moment. This pasta didn't disappoint then and it really doesn't now!
Recipe Details
Ingredients:
500g or 12 oz Campanelle pasta
1 cup cashews
1 cup water
1 tablespoon nutritional yeast
4 garlic cloves
1 teaspoon apple cider vinegar
1 tablespoon olive oil
4 tablespoons sun-dried tomatoes
3 teaspoons tomato paste
1 medium sized onion
1/2 bag of kale
Description:
1. This pasta sauce won’t take long to make so get your pasta going right away, and cook according to pasta directions. It is also not essential for them to be Campanelle pasta, any pasta will do!
2. While your pasta is cooking start on the sauce. You’re going to want to get out a blender and blend up the cashews, nutritional yeast, 2 of the 4 cloves of garlic, water, and apple cinder vinegar together for a couple of minutes on high for until very smooth.
3. Once your “cream” sauce Is well blended start cutting your onion into small rings, mince the 2 remaining cloves of garlic, and chop your sun-dried tomatoes into smaller pieces (They don’t need to be very small, just big enough to to add some texture to your pasta). Add your oil and garlic to a pan on high heat until the garlic begins to brown then add your onions and sauté them until they begin to feel soft and look transparent. At this point add in your sun-dried tomatoes and sauté with the onion mixture for about a minute still at high heat.
4. Once your pasta is "al dente" set aside 1 cup of pasta water and strain the pasta. Next you’ll want to turn the heat down to low-medium and add your strained pasta to the onion and sun-dried tomato mixture. Combine these well, and then pour your cashew cream sauce over the pasta and tomato paste and combine well again. Once everything is combined you’ll want to add in your kale and then keep mixing until it wilts and cooks down a little into the pasta. Once this happens your pasta is ready to be served!
Try it and Let Me Know What YOU think!
If you try this recipe and love it as much as I do, please send me a picture of what you make! I would love to see how other people interpret the recipe and if there are any additions that you made!
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