PASTA WITH KALE IN LEMON-CASHEW SAUCE (from vegetarian.betterrecipes) INGREDIENTS: ½ cup Raw cashews, soaked* 3 cups Vegetable broth ½ cup Lemon juice (about 2 lemons) 1 tsp. Dried basil 3 Tbsp. Cornstarch 2 Tbsp. Olive Oil 1 cup Diced onion 3 cloves Minced garlic 1 cup Sliced carrots 5 cups Kale, remove stems and tear into small pieces 1 Box Whole wheat penne Salt & pepper DIRECTIONS: - In a high-speed blender or food processor, combine vegetable broth, lemon juice, basil, cornstarch, and 1 tablespoon of olive oil. - Once well mixed add the soaked cashews and blend on high until the entire mixture is creamy - Fill a large pot with water and bring to a boil. Cook pasta according to directions on package. Reserve 2 cups of the water to add to sauce if necessary. - In another large pan sauté onions in 1 tablespoon of olive oil on medium heat for about 5 minutes. Add garlic and cook 1 minute more. Stir in the carrots and cook for an additional minute. Pour cashew sauce into the large pan with the sautéed vegetables. At this point, if the sauce is too thick, stir in some of the reserved pasta water. Add the kale and stir to cover with the sauce. Allow the kale to cook for about 5 minutes, until it has wilted a little, but is still bright green. - Mix the sauce into the cooked and drained pasta. - Salt and pepper to taste. * It is important to use RAW cashews instead of roasted cashews as the roasting dries and sweetens them. Because of the soaking there is definitely an extended prep time for this recipe. 2 of the 3 techniques require a long soaking process. In my research I have found that it is very important not to soak the raw cashews for longer then 6 hours because they become bitter. The third technique requires a microwave and is part of the original recipe. 1. Put the cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight. Drain the cashews and rinse under cold water. 2. Put cashews in a bowl and sprinkle sea salt over them. Add enough warm water to cover them. Let them to soak in a warm place (room temperature) for 6 hours only. Drain off the water (do not rinse them) and pat them dry with a towel. 3. To quick soak, put the cashews in a microwave-safe bowl and cover with water. Microwave for 2 minutes; set aside to cool.
Posted on: Fri, 02 Aug 2013 04:32:29 +0000