Vegan Creamy Pasta
Pasta with Kale Strips, and Creamy Vegan Lemon Garlic Sauce
1. Cook pasta according to package directions. Drain, reserving 1 cup pasta water.
2. Heat olive oil over medium in a large skillet. Add shallot and garlic, cooking until shallot is softened and garlic is fragrant, about 2 minutes.
3. Add wine, lemon juice and zest, salt, pepper, chili flakes, and kale. Cook and stir until kale is bright green and tender, about 5 minutes. Stir in cashew sauce.
4. Toss pasta with sauce, adding enough reserved pasta water to coat evenly. Serve hot with crusty bread and a green salad.
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