Guest guest Posted May 13, 2010 Report Share Posted May 13, 2010 Hi everyone! I made this recipe up to use some fresh kale from my CSA. My three year old problem eater (as in she usually won't sit still long enough to eat anything!!) sat and ate it right up. Thought I'd share. Elizabeth Creamy Kale Pasta Ingredients: 5 large leaves Kale (stem removed) 1 cup raw cashews 2 ¼ cups water salt and pepper to taste ½ tsp. dried dillweed 1 tsp. dried thyme ¼ cup nutritional yeast (optional) 1 Tbsp. Braggs Liquid Aminos (optional) 8 ounces mushrooms (sliced) 1 medium onion (sliced) 1 pound Pasta of your choice (I use whole wheat elbows—you’ll want something to soak up some sauce, so straight noodles would not be ideal. You could use gluten free noodles easily) Instructions: 1) Begin water boiling for noodles, add pasta when water is ready and cook according to package directions. 2) While noodles are cooking, Saute onion in large skillet in oil or a bit of water, for 5 minutes. Add mushrooms and continue to sauté for 5 more minutes. 3) In food processor, chop kale into fine bits. Add to skillet with onions and mushrooms. 4) Put cashews and 1 cup water in food processor. Process for several minutes, until mixture is creamy with no lumps. Add to skillet with veggies. Mix and then add the additional water a bit at a time. 5) Add herbs/spices. Add nutritional yeast and Braggs if using (these add an extra bit of nutrition and some more flavor, but aren’t necessary if you don’t have them). 6) Let it all simmer while the pasta finishes up. Mix sauce with pasta and enjoy! Goes great with a farm-fresh salad. Homemade bread/roll is nice too. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 13, 2010 Report Share Posted May 13, 2010 This sounds DEELISH! Thanks for sharing, Elizabeth. Marla Rose > Hi everyone! > I made this recipe up to use some fresh kale from my CSA. My three year old > problem eater (as in she usually won't sit still long enough to eat > anything!!) sat and ate it right up. Thought I'd share. > Elizabeth > > Creamy Kale Pasta > > > > Ingredients: > > 5 large leaves Kale (stem removed) > > 1 cup raw cashews > > 2 ¼ cups water > > salt and pepper to taste > > ½ tsp. dried dillweed > > 1 tsp. dried thyme > > ¼ cup nutritional yeast (optional) > > 1 Tbsp. Braggs Liquid Aminos (optional) > > 8 ounces mushrooms (sliced) > > 1 medium onion (sliced) > > 1 pound Pasta of your choice (I use whole wheat elbows—you’ll want something > to soak up some sauce, so straight noodles would not be ideal. You could > use gluten free noodles easily) > > > > Instructions: > > 1) Begin water boiling for noodles, add pasta when water is ready and > cook according to package directions. > > 2) While noodles are cooking, Saute onion in large skillet in oil or a > bit of water, for 5 minutes. Add mushrooms and continue to sauté for 5 more > minutes. > > 3) In food processor, chop kale into fine bits. Add to skillet with > onions and mushrooms. > > 4) Put cashews and 1 cup water in food processor. Process for several > minutes, until mixture is creamy with no lumps. Add to skillet with > veggies. Mix and then add the additional water a bit at a time. > > 5) Add herbs/spices. Add nutritional yeast and Braggs if using (these > add an extra bit of nutrition and some more flavor, but aren’t necessary if > you don’t have them). > 6) Let it all simmer while the pasta finishes up. Mix sauce with > pasta and enjoy! Goes great with a farm-fresh salad. Homemade bread/roll > is nice too. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 13, 2010 Report Share Posted May 13, 2010 Awesome! Thanks for sharing - it sounds great On Thu, May 13, 2010 at 7:31 AM, Elizabeth Murray <funwiththekidswrote: > Hi everyone! > I made this recipe up to use some fresh kale from my CSA. My three year > old > problem eater (as in she usually won't sit still long enough to eat > anything!!) sat and ate it right up. Thought I'd share. > Elizabeth > > Creamy Kale Pasta > > > > Ingredients: > > 5 large leaves Kale (stem removed) > > 1 cup raw cashews > > 2 ¼ cups water > > salt and pepper to taste > > ½ tsp. dried dillweed > > 1 tsp. dried thyme > > ¼ cup nutritional yeast (optional) > > 1 Tbsp. Braggs Liquid Aminos (optional) > > 8 ounces mushrooms (sliced) > > 1 medium onion (sliced) > > 1 pound Pasta of your choice (I use whole wheat elbows—you’ll want > something > to soak up some sauce, so straight noodles would not be ideal. You could > use gluten free noodles easily) > > > > Instructions: > > 1) Begin water boiling for noodles, add pasta when water is ready and > cook according to package directions. > > 2) While noodles are cooking, Saute onion in large skillet in oil or a > bit of water, for 5 minutes. Add mushrooms and continue to sauté for 5 > more > minutes. > > 3) In food processor, chop kale into fine bits. Add to skillet with > onions and mushrooms. > > 4) Put cashews and 1 cup water in food processor. Process for several > minutes, until mixture is creamy with no lumps. Add to skillet with > veggies. Mix and then add the additional water a bit at a time. > > 5) Add herbs/spices. Add nutritional yeast and Braggs if using > (these > add an extra bit of nutrition and some more flavor, but aren’t necessary if > you don’t have them). > 6) Let it all simmer while the pasta finishes up. Mix sauce with > pasta and enjoy! Goes great with a farm-fresh salad. Homemade bread/roll > is nice too. > > > Quote Link to comment Share on other sites More sharing options...
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