4 Servings 15 min Cook
8 Oz Pasta
2 Tbsp Olive Oil
1/4 Medium (2-1/2" dia) Onions
1/2 Cup, chopped Kale
6 Oz Cashew Nuts
1 Tbsp Nutritional Yeast
1/2 Tsp Paprika
1 Tsp Chili Powder
1 Tsp Crushed Red Pepper Flakes
1 Tsp Garlic Powder
1 Dash Salt
1/4 Cup Almond Milk
Cook pasta according to package directions.
In a large pan, warm a few tablespoons of olive oil.
Toss in chopped onions and kale and sauté until kale has cooked down completely, about 5 minutes.
In a blender add cashews, nutritional yeast, spices, and milk.
Blend until you have a creamy consistency, adding more milk or water if it's too thick.
After draining pasta, add cooked kale mixture to pasta pot and toss with cream sauce.