Spicy Kale Pasta

This is one of my favorite quick go-to meals and I can’t fathom why I haven’t shared it before.

Legit only takes about 15 minutes to throw this toegther and the boiling of the pasta might be the toughest part of the whole shebang (seriously,k what does SHEBANG mean?).

It’s kind of like a spicy, creamy alfredo sauce and it pairs well with the wilted kale, crunchy onions and roasted garlic. I eat it by the moundful, ALWAYS with an organic whole wheat, brown rice or weird grain pasta. You know me, I’m always attempting (more or least failing) as avoiding gluten. I had this farro pasta which actually tastes JUST like white pasta but I’ve read that it has a really low gluten content. Which makes this dish this much more awesome.

1 lb organic pasta of your choice

1/2 bunch kale, torn into pieces

1 cup raw cashews

1 cup organic salsa

2/3 cup diced red onion

1/4 cup nutritional yeast

1/4 cup coconut milk

4 or 5 cloves garlic, minced

3 tbsp olive oil, divided

1 tsp sea salt

1/4 tsp chipotle powder

1/4 tsp black pepper

• Boil pasta according to directions
• Meanwhile, blend cashews, salsa, coconut milk, yeast, 1 tbsp oil, sea salt, black pepper and chipotle powder until creamy
• Cook garlic in 1 tbsp oil in a small saucepan over medium heat for 3-5 minutes or until slightly browned
• Once pasta is cooked, drain, and return to boiling pot over warm burner and add kale and 1 tbsp oil
• Continue stirring over warm burner for a few minutes or until kale is slightly wilted
• Once kale is tender, pour into mixing bowl, toss with sauce, red onion and garlic and serve