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 Quick Creamy Marinara Pasta with Garlicky Kale Looking for something quick but delicious for a warming winter meal? Give this hearty, crowd-pleasing dish a try. If you have a high-speed blender, you will not need to soak the cashews but if you have a regular blender, it is best to soak a bit for maximum creaminess. If you appreciate our work and want to support our continued efforts to build a more compassionate world through content creation (like this recipe), please consider joining our Patreon community, something that you can do for as little as $1.00 a week. We have never needed more support to continue doing our work. Thank you for your consideration. If that’s not for you, check out our e-book, Fun, Festive and Fabulous Vegan Holidays for Everyone: Recipes, Puns, Historic Lore, Tips and More to Help You Celebrate Without Compromise, and I think you will LOVE it. We cover ten celebrations along with more than 70 previously published and brand-spanking-new recipes – all vegan and gluten-free – that are designed for everyone from beginning to more experienced cooks to recreate in their own kitchens with ingredients that are easy to access, helping you to live it up, vegan style. Whether you’re vegan or omnivorous, whether you celebrate certain holidays or not, you will find dozens of really fun, delicious and damn impressive recipes to enjoy year-round, along with puns, historic lore, advice and so much more to keep you interested. So much value-added! Vegan Holidays for Everyone is for everyone who likes to enjoy great food without compromise. Quick Creamy Marinara Pasta with Garlicky Kale 1 lb. pasta of choice 1 tablespoon olive oil, divided 1 yellow onion, diced 3 - 4 cups curly kale, chopped 2 tablespoons garlic, minced 15.5-ounces cooked cannellini beans, drained and rinsed 25-ounces vegan marinara ½ cup raw unsalted cashews, soaked for 30 minutes and drained ½ - 1 cup vegetable broth 2 teaspoons red pepper flakes Salt and pepper to taste Start a large pot of water for the pasta and cook according to directions. While the pasta is cooking, heat a large skillet over medium-high heat. Add ½ a tablespoon of the olive oil, swirl or brush to coat the bottom of the skillet and heat for a minute. Add the onions and cook, stirring often, for eight minutes. Add the kale, garlic, cannellini beans and the remaining ½ tablespoon of the olive oil. Lower the heat to medium and cook, stirring often, until the kale is wilted, about three minutes. Drain the cashews and add to a blender along with the marinara and broth. Blend until smooth. Add additional broth if you like a thinner sauce. Add to the skillet along with the pasta and red pepper flakes, stirring to combine. Add the salt and pepper to taste and serve warm. © 2013-2019, Vegan Street |
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