Go Back
+ servings
Kale Pasta with Sun-dried Tomato Cashew Sauce (vegan) | dishingouthealth.com

Pasta with Vegan Vodka Sauce

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.
Course Entree
Cuisine Italian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 5 servings
Calories 292kcal


  • 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


  • Soak cashews in 1 cup warm water for 20 minutes.
  • 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.
  • 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.


Serving: 1g | Calories: 292kcal | Carbohydrates: 51g | Protein: 14g | Fat: 6g | Saturated Fat: 0.5g | Sodium: 310mg | Fiber: 7g | Sugar: 3g