INGREDIENTS

The “cream” sauce

1 cup silken tofu

¼ cup cashew butter

3 tbsp nutritional yeast

3 tbsp lemon juice

1 tbsp light miso

1 tsp onion powder

1 tsp garlic powder

½ tsp salt

¾ cup vegetable stock

3/4 cup pasta water

INSTRUCTIONS

1. Add all the ingredients, except the pasta water to a blender and blend until you have a smooth creamy sauce. Once you reserve the pasta water (as below) add it and blend until smooth.

The pasta

2 tbsp salt

454g orecchiette pasta

1 ½ cups peas

1 tbsp canola oil

1 shallot, minced

4 cups chopped kale

1 tsp freshly ground pepper

2. Set a large pot over high heat and bring to a rolling boil.  Add the salt followed by the pasta and stir. Cook according to package directions.  Add the peas to the pasta 1min before draining the pasta. Reserve ¾ cups of pasta water for the sauce.
3. Drain the pasta and place the empty pot back over medium-low heat.  Add the canola oil and shallot and cook for 2min until the shallot is soft.  Stir in the kale and cook for another 2min.
4. Return the drained pasta and peas to the pot and pour in half the sauce,  stir to combine.  Stir in the remaining sauce and add the ground pepper.

Serve garnished with vegan parmesan and lots of ground pepper

Tip: Frozen or fresh peas work beautifully for this recipe.

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