Kale Ricotta Pasta
Veggie packed Vegan Kale Ricotta Pasta made with a vibrant kale based sauce tossed in a high protein green lentil pasta.
Servings: 2 servings
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.