3Tbsp.nutritional yeastor grated parmesan cheese if not making plant-based
2Tbsp.fresh lemon juice
1Tbsp.extra-virgin olive oil
1/2tsp.freshly ground black pepper
1lb.whole-wheat penneor pasta of choice
3cupsroughly 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.