Vegan Kale Ricotta Pasta
GET YOUR GREENS IN.
In our kitchen, we like to turn everyday ingredients into extraordinary meals. Today, we’re diving into a vibrant and wholesome dish that’s sure to become a staple in your recipe repertoire: Vegan Kale Ricotta Pasta. This vibrant vegan pasta combines the goodness of blanched fresh kale with the creamy richness of vegan ricotta, all enveloped in a dreamy green sauce. It’s a celebration of flavors and textures that will elevate your weeknight dinners without any fuss.
How to Make Vegan Kale Ricotta Pasta:
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Farm to Table Kale Ricotta Pasta Ingredients:
At the heart of this recipe lies a simple yet decadent green sauce crafted from freshly blanched kale and a handful of simple ingredients you probably already have in your pantry. We believe good food doesn’t have to be complicated, and this dish perfectly embodies that philosophy. Whether you’re a seasoned chef or a newbie in the kitchen, you’ll find this dish incredibly easy to make.
Here are of the ingredients used in this recipe:
- Dinosaur Kale.
- Pasta of Choice.
- Cashews.
- Nutritional Yeast.
- Filtered Water.
- Garlic.
- Vegan Ricotta.
- Lemon Zest.
- Flaky Sea Salt.
- Freshly Ground Pepper.
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Health Benefits of Kale:
Blanched kale offers a ton of health benefits in addition to providing the dish with a vibrant green hue. Here are some key nutritional benefits:
- Rich in nutrients. Kale is a nutritional powerhouse, packed with vitamins A, C, and K, as well as minerals like calcium, potassium, and manganese. Blanching helps to retain these nutrients, ensuring that they are preserved and readily available for absorption.
- Supports Eye Health. The high levels of vitamin A and lutein found in kale contribute to healthy vision by protecting the eyes from damage caused by harmful UV rays and oxidative stress.
- Boosts Immune Function. The combination of vitamins and minerals in kale, particularly vitamin C, helps to strengthen the immune system and support overall immune function. Including blanched kale in your diet can help ward off infections and illnesses.
- Aids Digestion. The high fiber content in kale supports digestive health by promoting regular bowel movements and preventing constipation. Blanching kale helps to break down its tough fibers, making it easier to digest and absorb its nutrients.
- Anti-inflammatory Properties. Kale contains compounds like glucosinolates and omega-3 fatty acids, which have anti-inflammatory properties. Consuming blanched kale regularly can help reduce inflammation in the body and lower the risk of chronic diseases.
{If you like this recipe you’ll love my MUSHROOM UDON NOODLES and my CILANTRO CASHEW DRESSING.}
Kale Ricotta Pasta
Ingredients
- 12 Dinosaur Kale Leaves, destemmed
- 2 Garlic Cloves
- 2 tbsp Nutritional Yeast
- 6 tbsp Soaked Cashews, soak cashews in boiling water for at least 20 minutes
- 1 cup Water
- 2 servings Pasta of Choice, here I used high protein lentil pasta
- 1 Lemon, zest from
- Flaky Sea Salt, to taste
- Freshly Ground Black Pepper, to taste
Instructions
- Start by blanching the kale. Bring a pot of salted water to a boil. Destem the kale with your hands. Off to the side, add the cashews in boiling water and set aside.
- Add the kale to the boiling water. Use tongs to ensure each piece is getting cooked. Prep a bowl of ice water nearby.
- After about 3-4 minutes, use your tongs to transfer the kale to the ice water. Wait no more than 10 seconds before you pour out the kale ice water in a colander and use your tongs to press out excess water.
- While the kale is cooling down a bit, bring another pot of salted water to a boil. Once boiling, cook the pasta.
- Meanwhile, drain the cashews and add them to a blender along with the kale, garlic, nutritional yeast, and water. Blend until smooth.
- Once the pasta is tender, drain and return to the pot. Toss in the kale sauce. Divide the pasta between 2 plates and top with 2 tbsp vegan ricotta each, flaky sea salt, pepper, and lemon zest.