Pasta with Vegan Vodka Sauce
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 5 servings
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.
  • ⅓ cup raw cashews
  • 1 cup warm water
  • ½ 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
  • ¾ tsp. kosher salt
  • ½ tsp. freshly ground black pepper
  • 1 lb. whole-wheat penne (or pasta of choice)
  • 3 cups roughly chopped lacinato kale
  • Fresh basil for garnish
  1. Soak cashews in 1 cup warm water for 20 minutes.
  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. 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 ½ 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.
Nutrition Information
Serving size: 1 cup Calories: 292 Fat: 6 gm Saturated fat: .5 gm Carbohydrates: 51 gm Sugar: 3 gm Sodium: 310 mg Fiber: 7 gm Protein: 14 gm Cholesterol: 0 mg
Recipe by Dishing Out Health at