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Who likes kale? Now I do!

Recently, Tom and I decided that we need to start using up Kale that comes in our Riverford organic veg box, far too often.

This is a creamy kale pasta recipe that serves very hungry 3 people or not so hungry 4 people

I started googling for kale recipes and stumbled across this amazing one from Pinch of Yum – creamy Kale pasta recipe. Firstly, it was vegan and secondly it sounded really creamy, which most vegan recipes are not. So I decided to give it a try. Make sure you remove all stalks from the kale and chop it real thin, as thinly as you can!



  • 3 mugs finely shredded kale
  • 1 tablespoon olive oil
  • 6 cloves garlic, minced
  • salt and pepper to taste
  • ½ red chilli finely chopped (no seeds please)


  • 1 mug cashew nuts (soaked for about 20 minutes in hot water – if not done, then that’s ok)
  • ½ cup Soya Milk/Almond milk Unsweetened Original – I like Bonsoy organic soy milk.
  • 1 clove garlic
  • 1 teaspoon salt (I used smoked sea salt for extra flavour)
  • ¼ cup olive oil
  • ¼ teaspoon ground black pepper
  • squeeze of lemon juice if you have it
  • PASTA: 200gm pasta – I like to use organic wholemeal linguine or spagetti – I used Biona wholemeal one most of the time


  1. Soak cashew nuts for about 20 minutes in a mug. Drain and rinse thoroughly.
  2. Mince garlic, red chilli and also shred kale as thinly as you can
  3. Heat the oil over medium low heat. Add the garlic, chilli and kale and saute for 5-10 minutes until very soft. Keep the heat low to avoid burning the garlic. Season with salt and pepper
  4. Pulse all the sauce ingredients in a food processor or blender until very smooth.
  5. Cook pasta according to package directions. Reserve about a mug of the water from the pot when you drain the pasta.
  6. Mix the drained pasta with the sauce, kale, and just enough of the reserved pasta water to carry the sauce throughout all the noodles.
  7. Top with engevita or not,
  8. You can add extra seasoning – salt, and pepper to your taste

We’ve made this recipe about 4-5 times and swapped cashews for almonds or gone half and half. We’ve swapped Kale for other greens and it works a treat! So don’t be scared or shy of kale anymore!

Tip: If you have pomegranate seeds – scatter them to add a pop of colour.

Since this recipe, we’ve ventured into making a kale salad a couple of times, and haven’t had as much luck. When we get better at this, I’ll put up the next recipe. 🙂

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