Pasta with Vegan Vodka Sauce

By Jamie Vespa

Whole-wheat penne and kale tossed in vegan sun-dried tomato vodka sauce. This virtuously hearty, plant-based pasta is weeknight-friendly and kid-approved.

Ingredients

• 1/3 cup raw cashews
• 1 cup warm water
• 1/2 cup drained oil-packed sun-dried tomatoes
• 3 Tbsp. nutritional yeast (or grated parmesan cheese if not making plant-based)
• 2 Tbsp. fresh lemon juice
• 2 garlic cloves
• 1 Tbsp. extra-virgin olive oil
• 3/4 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1 lb. whole-wheat penne (or pasta of choice)
• 3 cups roughly chopped lacinato kale
• Fresh basil for garnish

Instructions

1. 1

   Soak cashews in 1 cup warm water for 20 minutes.

2. 2

   Transfer cashews and soaking water to a blender. Add sun-dried tomatoes, nutritional yeast (or cheese), lemon juice, garlic, olive oil, salt, and pepper; blend until smooth.

3. 3

   Cook pasta according to package instructions in salted water. Reserve 1 cup pasta water; drain remaining. Transfer cooked pasta back to pot and place back on burner with heat turned off; add 1/2 cup reserved pasta water and kale; toss pasta continuously for about 1 minute, until kale begins to wilt. Alternate adding cashew sauce and remaining pasta water, stirring continuously, until sauce coats noodles and desired level of creaminess is achieved. (Note: you may not end up using all of reserved pasta water or sauce, but better to have extra.) Divide pasta evenly onto each of 5 plates. Garnish with additional chopped cashews and fresh basil, if desired.