i have done many versions of this recipe.  sometimes, i include butternut squash, sometimes i add more herbs and spices.  this one has 10 ingredients, but all truly contribute an individual depth of flavor. 

"Alfredo" sauce
2/3 cup plain almond milk
1/2 cup unsalted cashews (raw or dry-roasted)
2 tbsp lemon juice (about 1/2 lemon)
1 tbsp tahini or toasted sesame seeds
2 tbsp nutritional yeast
2 tsp soy sauce or Bragg liquid aminos
1/2 tsp garlic powder
1/2 tsp dijon mustard
1/4 tsp salt
pepper

2 cups roughly chopped kale*
8oz (dry) pasta, cooked according to package directions

you need a food processor or blender for this recipe.   first off, roughly chop your kale, either by hand or *put it in the food processor and pulse it until it is chopped up to your liking.   transfer kale to a bowl and rinse the food processor out if used to chop the kale, then put in all ingredients for the "alfredo" sauce (or use a blender instead).  puree until a rich, creamy sauce forms.  you can also add a couple ounces of tofu to make a thicker sauce.  and/or you can serve some tofu or chicken on the side for protein.  i marinated cubes of tofu in soy sauce and lemon and cooked it in a hot cast-iron skillet to crisp it up on both sides. 

during the last minute of cooking the pasta, add the kale into the simmering water and cook for that last minute.  drain pasta and kale and return to pot.  add sauce immediately and mix together thoroughly.   this makes 2-3 servings. 



great way to get your greens AND trick you into thinking you are eating a super heavy, saturated-fat filled cream sauce when you are really enjoying a nutrient-dense, heart-healthy, flavor-filled, plant-based meal.