Servings: 2 

Time: 40 minutes


  • 4 ounces chickpea pasta
  • 2⅔ cups kale leaves, chopped
  • 1 garlic clove, minced
  • ½ cup cashews, soaked for 30 minutes and drained
  • ⅓ cup water
  • 2 teaspoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • sea salt & black pepper to taste
  • 2 teaspoons nutritional yeast (optional)

Step 1

Cook the pasta according to the directions on the package and set aside.

Step 2

Heat a pan over medium-low heat. Sauté the kale and garlic for 5 to 7 minutes, then mix in the cooked pasta until warmed through. Turn off the heat.

Step 3

In a blender, add the drained cashews, water, nutritional yeast (if using), lemon juice, extra virgin olive oil, sea salt, and black pepper. Blend on high until smooth.

Step 4

Toss the pasta with the cream sauce and enjoy!


No kale? Use other greens instead, such as spinach, collard greens, or swiss chard.
No chickpea pasta? Use lentil, quinoa, or brown rice pasta instead.
Store leftovers in the fridge in an airtight container for up to three days. Reheat leftovers in a pan over medium-low heat.