Categories: pasta

Ingredients

• Kale/Spinach
• 3-4 cups or more shredded kale and spinach
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• salt to taste
• ********
• Sauce
• 1 cup cashews (soaked – see directions)
• 1/2 cup unsweetended cashew milk
• 1 clove garlic
• 1 teaspoon salt
• 1/4 cup olive oil
• squeeze of lemon juice
• 8 oz any pasta desired

Directions

1. Place cashews in a bowl. Cover with water and soak for about 2 hours. Drain and rinse thoroughly.

2. Heat the oil over medium low heat. Add the garlic and kale and saute for 5-10 minutes until very soft. Keep the heat low to avoid burning the garlic. Season with salt.

3. Pulse all the sauce ingredients in a food processor or blender until very smooth.

4. Cook pasta according to package directions. Reserve about 2 cups of the water from the pot when you drain the pasta.

5. Toss the hot pasta with the sauce, kale, and just enough of the reserved pasta water to carry the sauce throughout all the noodles. Top with Parm, salt, and pepper

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