Recipe: Creamy Kale Pasta

[Guest guest]

Hi everyone!

I made this recipe up to use some fresh kale from my CSA. My three year old

problem eater (as in she usually won't sit still long enough to eat

anything!!) sat and ate it right up. Thought I'd share.

Elizabeth

 

Creamy Kale Pasta

 

 

 

Ingredients:

 

5 large leaves Kale (stem removed)

 

1 cup raw cashews

 

2 ¼ cups water

 

salt and pepper to taste

 

½ tsp. dried dillweed

 

1 tsp. dried thyme

 

¼ cup nutritional yeast (optional)

 

1 Tbsp. Braggs Liquid Aminos (optional)

 

8 ounces mushrooms (sliced)

 

1 medium onion (sliced)

 

1 pound Pasta of your choice (I use whole wheat elbows—you’ll want something

to soak up some sauce, so straight noodles would not be ideal. You could

use gluten free noodles easily)

 

 

 

Instructions:

 

1) Begin water boiling for noodles, add pasta when water is ready and

cook according to package directions.

 

2) While noodles are cooking, Saute onion in large skillet in oil or a

bit of water, for 5 minutes. Add mushrooms and continue to sauté for 5 more

minutes.

 

3) In food processor, chop kale into fine bits. Add to skillet with

onions and mushrooms.

 

4) Put cashews and 1 cup water in food processor. Process for several

minutes, until mixture is creamy with no lumps. Add to skillet with

veggies. Mix and then add the additional water a bit at a time.

 

5) Add herbs/spices. Add nutritional yeast and Braggs if using (these

add an extra bit of nutrition and some more flavor, but aren’t necessary if

you don’t have them).

6) Let it all simmer while the pasta finishes up. Mix sauce with

pasta and enjoy! Goes great with a farm-fresh salad. Homemade bread/roll

is nice too.

 

 

 

[Guest guest]

This sounds DEELISH! Thanks for sharing, Elizabeth.

 

Marla Rose

 

> Hi everyone!

> I made this recipe up to use some fresh kale from my CSA. My three year old

> problem eater (as in she usually won't sit still long enough to eat

> anything!!) sat and ate it right up. Thought I'd share.

> Elizabeth

>

> Creamy Kale Pasta

>

>

>

> Ingredients:

>

> 5 large leaves Kale (stem removed)

>

> 1 cup raw cashews

>

> 2 ¼ cups water

>

> salt and pepper to taste

>

> ½ tsp. dried dillweed

>

> 1 tsp. dried thyme

>

> ¼ cup nutritional yeast (optional)

>

> 1 Tbsp. Braggs Liquid Aminos (optional)

>

> 8 ounces mushrooms (sliced)

>

> 1 medium onion (sliced)

>

> 1 pound Pasta of your choice (I use whole wheat elbows—you’ll want something

> to soak up some sauce, so straight noodles would not be ideal. You could

> use gluten free noodles easily)

>

>

>

> Instructions:

>

> 1) Begin water boiling for noodles, add pasta when water is ready and

> cook according to package directions.

>

> 2) While noodles are cooking, Saute onion in large skillet in oil or a

> bit of water, for 5 minutes. Add mushrooms and continue to sauté for 5 more

> minutes.

>

> 3) In food processor, chop kale into fine bits. Add to skillet with

> onions and mushrooms.

>

> 4) Put cashews and 1 cup water in food processor. Process for several

> minutes, until mixture is creamy with no lumps. Add to skillet with

> veggies. Mix and then add the additional water a bit at a time.

>

> 5) Add herbs/spices. Add nutritional yeast and Braggs if using (these

> add an extra bit of nutrition and some more flavor, but aren’t necessary if

> you don’t have them).

> 6) Let it all simmer while the pasta finishes up. Mix sauce with

> pasta and enjoy! Goes great with a farm-fresh salad. Homemade bread/roll

> is nice too.

>

>

>

[Guest guest]

Awesome! Thanks for sharing - it sounds great

 

On Thu, May 13, 2010 at 7:31 AM, Elizabeth Murray

<funwiththekidswrote:

 

> Hi everyone!

> I made this recipe up to use some fresh kale from my CSA. My three year

> old

> problem eater (as in she usually won't sit still long enough to eat

> anything!!) sat and ate it right up. Thought I'd share.

> Elizabeth

>

> Creamy Kale Pasta

>

>

>

> Ingredients:

>

> 5 large leaves Kale (stem removed)

>

> 1 cup raw cashews

>

> 2 ¼ cups water

>

> salt and pepper to taste

>

> ½ tsp. dried dillweed

>

> 1 tsp. dried thyme

>

> ¼ cup nutritional yeast (optional)

>

> 1 Tbsp. Braggs Liquid Aminos (optional)

>

> 8 ounces mushrooms (sliced)

>

> 1 medium onion (sliced)

>

> 1 pound Pasta of your choice (I use whole wheat elbows—you’ll want

> something

> to soak up some sauce, so straight noodles would not be ideal. You could

> use gluten free noodles easily)

>

>

>

> Instructions:

>

> 1) Begin water boiling for noodles, add pasta when water is ready and

> cook according to package directions.

>

> 2) While noodles are cooking, Saute onion in large skillet in oil or a

> bit of water, for 5 minutes. Add mushrooms and continue to sauté for 5

> more

> minutes.

>

> 3) In food processor, chop kale into fine bits. Add to skillet with

> onions and mushrooms.

>

> 4) Put cashews and 1 cup water in food processor. Process for several

> minutes, until mixture is creamy with no lumps. Add to skillet with

> veggies. Mix and then add the additional water a bit at a time.

>

> 5) Add herbs/spices. Add nutritional yeast and Braggs if using

> (these

> add an extra bit of nutrition and some more flavor, but aren’t necessary if

> you don’t have them).

> 6) Let it all simmer while the pasta finishes up. Mix sauce with

> pasta and enjoy! Goes great with a farm-fresh salad. Homemade bread/roll

> is nice too.

>

>

>