Pasta, Beans, and Greens with Creamy Cashew Sauce

pasta greens and beans with creamy cashew sauce by dianne wenz from veggiegirlAfter being asked where I get my protein, I’m usually asked where vegans get their calcium. From beans and greens, of course! This recipe fits my at-least-4-colors at every meal rule (green kale, brown mushrooms, white shallots, red sun-dried tomatoes, and black olives), but it also follows Dr Fuhrman’s G-BOMBS  plan (greens, beans, onions mushrooms – berries and seeds will have to wait for another meal). I didn’t make it with any plan in mind though – I just knew the combination would taste good! Contributed by Dianne Wenz, from VeggieGirl.

Serves: 4 to 6

  • 12 ounces pasta (I used Trader Joe’s gluten-free penne)
  • 1 tablespoon olive oil
  • 1 shallot, diced
  • 2 cups button or baby bella mushrooms, sliced
  • 1 teaspoon sea salt, divided
  • ½ cup sun-dried tomatoes, cut into thin strips
  • 1 ½ cup cooked white beans such as cannellini or navy beans
  • 1 bunch kale, chopped
  • 1 cup raw cashews, soaked for 2 hours, drained and rinsed
  • 2 tablespoon lemon juice
  • 2 tablespoons nutritional yeast
  • 1 ½ cups vegetable broth or water
  • ¼ cup kalamata olives, chopped, optional

Cook pasta according to directions. Set aside.

Heat oil in large pan over medium high heat. Add shallots and cook for about 5 minutes, until they begin to caramelize. Add mushrooms to the pan along with half of the salt and continue cooking for about 10 minutes, until the mushrooms are fragrant and release their liquid.

Add the sun-dried tomatoes, beans, and kale to the pan and cook until the kale is wilted and slightly tender, about 3 minutes.

While the vegetables are cooking, mix the cashews, lemon juice, nutritional yeast, broth or water and remaining salt together in a blender. Blend until smooth and creamy.

Stir the pasta, vegetables and beans and cashew cream together. Divide among plates and top with the chopped olives, if using.

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8 comments on “Pasta, Beans, and Greens with Creamy Cashew Sauce

  1. melanie

    Wow, just had to comment on this dish which I don’t normally do. I thought it was fantastic. I substituted kale with some spinach / baby spinach and also substituted the nutritional yeast with tofutti cream cheese as I am not a fan of nutritional yeast and I was really happy with the result. I had not yet found a good creamy pasta sauce since becoming vegan but I think I will definitely be making this again!

  2. Jenna

    I am sitting here eating this dish, (lunch is my biggest meal of the day) and I can not HOORAY!!!! enough how wonderful this tastes. I added a dash of crushed red pepper and used whole wheat penne pasta.

    It is incredible! THANK YOU!

  3. Susan

    Do you use ALL the sauce/cream? Mine came out pretty thin but delicious. But it seems like way too much sauce for the dish. Just curious. Thanks

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