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Creamy Zucchini & Kale Pasta

Creamy Zucchini Kale Pasta

Today I’d like to share a comforting and filling recipe that’s perfect for the colder days. It has been getting cooler here in the past week and winter is just around the corner, so I am looking forward to some good comfort food.

This creamy pasta recipe incorporates two kinds of green vegetables, which makes it a bit healthier. It’s one of those meals that I would sneak veggies in to make it healthier and it still tastes delicious! You can also incorporate the zucchini in the form of zoodles (zucchini noodles) and leave out the pasta if you like.

Creamy Zucchini Kale PastaCreamy Zucchini Kale PastaCreamy Zucchini Kale Pasta

Ingredients:

  • 500g pasta (I use whole wheat or spelt)*
  • 1 zucchini
  • 0.5 onion
  • 1 cup kale or spinach leaves
  • 1 clove garlic
  • 0.5 cup cashews
  • 0.5 cup coconut milk (full fat)
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 0.5 tsp salt

*use gluten-free pasta to make gluten-free

Instructions:

  1. If you do not have a high speed blender, soak cashews in warm water for a few hours.
  2. Quarter and slice zucchini; chop onion, garlic and kale.
  3. Cook pasta according to package instructions. Save about 1 cup of the pasta water and set aside.
  4. In a food processor, blend cashews, coconut milk, lemon juice, salt and 0.75 cups of the pasta water until smooth.
  5. In a large skillet, heat olive oil and toss zucchini & onion on medium to high heat for a few minutes. Add kale and garlic and sprinkle with salt. Heat until veggies are tender.
  6. Then add the pasta & sauce to the skillet and heat for another minute or until everything is warmed up. Then take it off the heat.
  7. If the sauce thickens up too much, add some more of the pasta water.
  8. Garnish with pepper and enjoy!
Creamy Zucchini & Kale Pasta
Creamy, comforting and filling recipe that's perfect for the colder days. It contains 2 kinds of green veggies to give your immune system that extra boost.
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Ingredients
  1. 500g pasta (I use whole wheat or spelt)
  2. 1 zucchini
  3. 0.5 onion
  4. 1 cup kale or spinach leaves
  5. 1 clove garlic
  6. 0.5 cup cashews
  7. 0.5 cup coconut milk (full fat)
  8. 1 tbsp lemon juice
  9. 1 tbsp olive oil
  10. 0.5 tsp salt
Instructions
  1. If you do not have a high speed blender, soak cashews in warm water for a few hours.
  2. Quarter and slice zucchini; chop onion, garlic and kale.
  3. Cook pasta according to package instructions. Save about 1 cup of the pasta water and set aside.
  4. In a food processor, blend cashews, coconut milk, lemon juice, salt and 0.75 cups of the pasta water until smooth.
  5. In a large skillet, heat olive oil and toss zucchini & onion on medium to high heat for a few minutes. Add kale and garlic and sprinkle with salt. Heat until veggies are tender.
  6. Then add the pasta & sauce to the skillet and heat for another minute or until everything is warmed up. Then take it off the heat.
  7. If the sauce thickens up too much, add some more of the pasta water.
  8. Garnish with pepper and enjoy!
Adapted from Vegan Yumminess
Adapted from Vegan Yumminess
Our Vegan Revolution http://www.ourveganrevolution.com/

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Zutaten:

  • 500g Nudeln (Ich nehme gerne Vollkorn oder Dinkel)
  • 1 Zucchini
  • 0.5 Zwiebel
  • ca. 200g Grünkohl oder Blattspinat
  • 1 Knoblauchzehe
  • 70g Cashews
  • 120g Kokosmilch
  • 1 EL Zitronensaft
  • 1 EL Olivenöl
  • 0.5 TL Salz

Zubereitung:

  1. Falls du keinen Hochleistungsmixer besitzt, weiche die Cashews am Besten ein paar Stunden in warmem Wasser ein.
  2. Zucchini erst längs vierteln und dann in Scheiben schneiden. Zwiebel und Knoblauch hacken, Kohl klein schneiden. 
  3. Nudeln nach Packungsanweisung kochen. Vom Nudelwasser etwa 1 Tasse aufheben. 
  4. Cashews, Kokosmilch, Zitronensaft, Salz und eine dreiviertel Tasse des Nudelwassers im Mixer mischen, bis alles cremig ist. 
  5. In einer großen Pfanne das Olivenöl erwärmen und Zucchini & Zwiebel bei mittlerer bis hoher Hitze für wenige Minuten andünsten. Kohl und Knoblauch dazu geben und ein wenig Salz darüber streuen. Weiter erwärmen, bis die Zucchini durch ist.
  6. Dann Nudeln & Soße dazu geben und noch etwa eine Minute in der Pfanne lassen, bis alles warm ist. Dann vom Herd nehmen.
  7. Falls die Soße zu dick ist, einfach noch etwas Nudelwasser dazu geben.
  8. Mit frisch gemahlenem Pfeffer garnieren und servieren!

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