(WSVN) - If you love Italian food but are sensitive to dairy, listen up. We’ve got a dish you’ll want to make again and again! Vegan-friendly pasta is on the menu as we grab a Bite with Belkys.
The Chef: Belkys Nerey
The Dish: Creamy Kale Pasta
Ingredients:
3-4 cups shredded kale
1 tablespoon olive oil
2 cloves garlic, minced
salt to taste
1 cup cashews
½ cup unsweetened almond milk
1 clove garlic
1 teaspoon salt
¼ cup olive oil
1 tbs. fresh lemon juice (to taste)
8 oz. spaghetti (or your favorite pasta)
Method of Preparation:
– Heat the oil over medium-low heat. Add the garlic and kale and sauté for 5 to 10 minutes until very soft. Keep the heat low to avoid burning the garlic. Season with salt.
– Pulse all the sauce ingredients in a food processor or blender until very smooth.
– Cook pasta according to package directions. Reserve about 2 cups of the water from the pot when you drain the pasta.
– Toss the hot pasta with the sauce, kale and just enough of the reserved pasta water to carry the sauce throughout all the noodles.
To Plate:
Top with Parmesan cheese, and salt and pepper to taste.
* You can also add chicken or shrimp to this dish. Delicious!
Serves: 4
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