Name: Vegan Cashew Kale Pesto Pasta
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1.5 cup packed fresh basil (remove stems!); 2.5 cups packed kale; 3 tablespoons raw cashews – or you can use another seed or nut if you prefer; 3 large garlic cloves (peeled); Juice from 1 lemon; 1/4 teaspoon each sea salt + black pepper; 1/4 cup extra virgin olive oil; 2 tablespoons water; 1 lb favorite pasta (I usually use this gluten-free one); 2 cups cherry tomatoes; 1-2 tablespoons extra virgin olive oil; Sea salt and black pepper to taste

Preheat oven to 425 degrees and line baking sheet

Slice each tomato in half and add to baking tray and drizzle oil on top with sea salt and black pepper

Add to oven and roast for 20-25 minutes (flipping half way through)

While tomatoes make, make pasta per instructions on box/package and cook

To make the pesto, add all of the ingredients for pesto in food processor and blend until smooth and well combined

Mix together pasta with pesto and the tomatoes and enjoy!

Vegan Cashew Kale Pesto Pasta

Ingredients

Instructions

Notes