How was your weekend? We took a trip to the Ardennes and enjoyed a relaxing weekend with J’s family in the woods near the villages of Durbuy and Barvaux. They are both two super adorable and quaint picturesque villages located in the French speaking part of Belgium. We went for a great hike, dined, drank wine and relaxed. It was just what I needed before returning to classes next week. I’m anticipating lots of craziness for the last semester of my Master’s!
And guess what?! It snowed! I know that many of you have been experiencing a super snowy, and blizzard-filled winter and you’re probably cursing the snow by now (which I totally did too when I lived in Ottawa by this time of year lol) but I was so happy to finally see the snow after the pretty mild winter we’ve been having here (well mild by my Canadian standards of winter!). It’s funny because when you’ve lived in a freezing climate like Ottawa for a few years by February (and don’t get me even started on March!) everybody is pretty much done with winter but you move the girl out of Ottawa, she’s happy to see snow a pretty snowfall in February!
And what does snowy and cold weather call for? You guessed it! Comfort Food like this Creamy Kale Pasta. Every winter, I go on a kale bender where I just want to #eatallthekale. And that’s pretty much what I’ve been doing. Kale has been sneaking it’s way into everything we’ve been eating here in Ceara’s Kitchen and we may or may not have had this Creamy Kale Pasta more than once last week. #EatHappyLiveHappy
This Kale Pasta is pretty easy. Make some pasta, sautee some veggies and throw on the finishing touch – the cashew cream sauce –> because creamy kale is the BEST!
This Creamy Kale Pasta is everything you want out of a cozy, winter meal – it’s comforting, packed with nutritious greens, super satisfying and comes together using only 2 pots! It’s one of those meals that’s quickly become a “regular” in our house. I hope you enjoy this Creamy Kale Pasta as much as we do! Wishing you a great start to your week!
- 500 gr/ 17.6 oz pasta of choice
- ½ cup walnuts, chopped
- 4 tbsp olive oil or ¼ cup water
- 4 - 6 cloves garlic, diced
- 2 small or 1 large red onion, diced
- 1 heaping tsp basil
- 1 heaping tsp herbes de provence
- 5 cups kale, hard stems removed and chopped up into big pieces
- ¾ cup reserved pasta water
- Juice from one lemon
- Salt, Pepper + Cayenne Pepepr to taste
- ⅓ cup cashews
- 1 tbsp nutritional yeast (optional)
- Juice from ½ lemon
- 3-5 tbsp water (depending on desired consistency of sauce)
- Boil the pasta according to directions on box. Soak Cashews in boiling water while the pasta is cooking.
- While the pasta is boiling, in a large pan, over medium high heat, sautee chopped walnuts in 1 tbsp olive oil until they begin to slightly brown and roast. Keep stirring to ensure the walnuts do not burn. (*Dry sautee in pan without oil for an oil-free method). Remove walnuts from the pan and save them for later.
- In the same large pan heat up 1 tbsp of olive oil over medium high heat. Add diced garlic and onions and sautee with basil and herbes de provence until they begin to caramelize and turn slightly brown. (*Use water instead of olive oil for an oil free method). Add kale and sautee with onions and garlic for a couple minutes before adding the pasta.
- Drain pasta, reserving ¾ cup of the pasta water for later. Add the pasta with the reserved pasta water, lemon juice and 2 tbsp of olive oil to the large pan (you might have to transfer to a pot at this point if your pan isn’t big enough). (*Leave out olive oil for an oil free option).
- Drain and rinse the cashews. Blend for a couple minutes with the nutritional yeast, lemon juice and water until creamy and smooth. (*I used an immersion blender)
- Serve immediately and garnish pasta with cashew cream and roasted walnuts. Taste and add Sea Salt, Pepper and Cayenne Pepper to taste.
*See directions for an oil-free variation
*For a nut-free option leave out walnuts and cashew cream.
*For a gluten-free option use gluten-free pasta.
*Double the cashew cream if you want a more "saucy" pasta
*Tastes best when eaten immediately.