Vegan Kale & Cream Pasta

Looking for a fun way to introduce kale into your meal? Try this sautéed kale, tomato, onion, and garlic pasta in a vegan cream sauce.

INGREDIENTS

• 2 servings of spaghetti noodles

• handful of grape tomatoes, halved

• chopped fresh kale (about 1 large leaf, or whatever amount you want)

• 1/2 cup of diced onion

• 2 cloves garlic, chopped

• 2 tbsp vegan butter

• 1/2 cup almond milk

• 1/3 cup almond flour

• 1/3 nutritional yeast

• salt and pepper to taste

LET'S COOK

1. First, boil some salted water in a saucepan and cook the spaghetti noodles of your choice. Once done, drain and set aside.

2. Heat a pan over medium heat. Add a little oil and add the onions, chopped tomatoes, and chopped kale.

3. Turn heat to low, cover, and let sauté, stirring occasionally. You'll want the kale to wilt and get softer.

4. While that sautés, start the sauce by heating a saucepan over medium heat.

5. Add the butter and let it melt. Start whisking in the flour, then pour in the milk.

6. Whisk in the nutritional yeast. It will start to thicken some, so stir occasionally for a minute or two.

7. In the meantime, add your garlic to the kale, tomatoes, and onions.

8. Pour your sauce into the pan with the kale mix. Stir and let cook for a minute.

9. Turn the heat off and toss in your noodles. Add salt and pepper to taste.

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Tomato Basil & Vegan Parm Pasta

This tasty pasta is fresh, simple, and vegan!

One of my favorite things to do in the kitchen (besides drink wine and dance while I cook) is to make some noodles and then experiment with different fresh ingredients to make a light, tasty sauce. Tomato basil pasta is nothing new, but the vegan parmesan "cheese" adds a nice touch.

*SIDE NOTE: Whenever I make pasta, I do not measure the noodles out. If you measure, then I'd measure enough for 2 servings. But when you eat as much pasta as I do, you can basically eye it. I always make extra too and save it for lunch the next day.

PASTA

INGREDIENTS:

• Noodles (enough for 2 servings)

• handful of cherry tomatoes

• fresh basil

• onion

• olive oil

LET'S COOK:

1. Boil water and add your noodles and a dash of salt. Cook these until al dente. Drain and set aside.

2. Heat up a skillet on low heat.

3. Cut a few cherry tomatoes into small slices.

4. Cut some very thinly sliced onion, just enough to taste.

5. Pour some olive oil into the skillet, enough to coat the bottom, and add the tomatoes, and onions. Stir and let sauté for a few minutes.

6. Add some chopped up basil leaves and let cook for another minute.

7. Add your noodles and toss to coat.

8. Turn the heat off and add some black pepper and finally top with a few spoonfuls of vegan cashew parmesan (recipe below).

I serve this with a vegan Italian sausage, like Field Roast.

* For an extra kick, add a splash of white wine vinegar, balsamic vinegar, or even just some of the wine you're probably drinking right now.

CASHEW PARMESAN

What You'll Need:

• 1/2 cup whole, raw cashews

• 2 tbsp nutritional yeast flakes

• 1/2 tsp garlic powder

• 1/4 tsp garlic salt

• black pepper to taste

Add all ingredients to a food processor and chop til you drop. Just kidding, don't drop please, but chop until it's about the consistency of grated parmesan cheese. Add to the pasta and enjoy!

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