I’d hate to toot my own horn, but toot toot ya’ll! This pasta is delicious! It’s spicy and smokey and creamy and I made it 3 times before I decided it needed to go on the blog. I made the sauce in both a high-powered blender (like a Vitamix or BlendTech), and a regular ol’ food processor and both versions turned out great. The tomatoes add a sweet note and kale is just delicious is anything, but feel free to substitute whatever veggies you love. I added tempeh bacon this time around, but don’t put it in the recipe because it turned out a little too smokey for my taste.
The recipe’s below the cut!
For the sauce:
1/2 can (6 oz.) of small white beans
1 block (12 oz.) of firm silken tofu
1 chipotle in adobo (use 1/2 if you don’t like things too spicy)
1/3 cup of rejuvelac (or 1/3 cup water plus an extra 2 tablespoons of nutritional yeast)
1/3 cup of nutritional yeast
1/3 cup of vegan parmesan (optional, no biggie if you don’t have it)
2 large cloves of garlic, or 4 small cloves
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1/2 bunch of kale
1/4 tsp nutmeg
1/2 tsp salt
1/4 tsp pepper
1 pint of cherry tomatoes
1/2 box of your favorite pasta
Saute garlic in olive oil over medium low heat for 3-4 minutes, to infuse the oil and lightly cook the garlic. Combine all sauce ingredients in a blender or large food processor and blend until smooth. If the sauce is still thick, thin it out with more olive oil or water, adding liquid 1 tbsp at a time.
Saute kale and tomatoes in a pan until kale is wilted and tomatoes are cooked. Add salt, pepper and nutmeg. Prepare pasta according to packaging instructions. Drain pasta and toss with sauce and veggies. Expect high fives and praise for the awesome meal you just made.