Pasta with Kale in Lemon-Cashew Sauce
1/2 cup raw cashews, soaked*
3 cups vegetable broth
Juice of 2 lemons, about 1/2 cup
1 tsp dried basil
3 Tbsp cornstarch
1 tbsp olive oil
1 box whole what pasta, I used penne
1 cup diced onion
3 large cloves garlic, minced
1 cup sliced baby carrots
about 5 cups kale, stems removed and torn into small pieces
Salt & pepper, to taste
*Cashew soaking: To quick soak, put the cashews in a microwave-safe bowl and cover with water. Microwave for 2 minutes; set aside to cool.
- For the sauce: In a high-speed blender or food processor, combine broth, lemon juice, basil, cornstarch, and 1 Tablespoon olive oil. Drain the cashews, discarding water and add cashews to blender. Blend on high, until creamy; set aside.
- Fill a large pot with water and bring to a boil. Cook pasta according to directions on package, reserving about 2 cups of the water.
- In another large pan with some additional olive oil as needed, saute onions on medium heat for about 5 minutes. Add garlic and cook 1 minute more. Add carrots; cook and stir for another minute; add sauce. At this point, if the sauce is too thick, stir in some of the reserved pasta water, as needed. Add the kale and stir to cover with the sauce. Allow the kale to cook for about 5 minutes, until it has wilted a little, but is still bright green.
- Add the cooked and drained pasta, and then add to the pan and stir to combine; season with salt and pepper to taste.