Creamy cashew macaroni with kale
Macaroni in a smooth, cheesy-tasting cashew sauce with kale and a crisp breadcrumb topping. Comfort food that is ready in half an hour, as long as the cashews are soft.
- Time
- 30 min
- Serves
- 2
- Kind
- Pasta
Method
- If the cashews were not put to soak this morning, cover them with boiling water now and leave them for 15 minutes. Set a large pan of salted water on to boil.
- Toast the breadcrumbs in a dry frying pan over a medium heat for 3 to 4 minutes, stirring, until golden and crisp. Tip them out.
- Drain the cashews and blend them with the nutritional yeast, dijon mustard, garlic, the juice of the lemon, 200 ml of fresh water and half a teaspoon of salt for 2 minutes, until completely smooth.
- Strip the kale leaves from their stalks and tear them into small pieces. Cook the pasta for the time on the packet, adding the kale for the last 3 minutes.
- Drain, then put the pasta and kale back in the pan over a low heat. Pour in the sauce and stir for 2 to 3 minutes, until it thickens and clings, adding a splash of water if it gets too thick.
- Serve in bowls, topped with the breadcrumbs and some black pepper.
Tip A high-speed blender gives the smoothest sauce. With a weaker one, soak the cashews for longer and blend for an extra minute or two.
Per portion
| Energy | 702 kcal |
| Protein | 28 g |
| Carbohydrate | 93 g |
| of which sugars | 7 g |
| Fat | 23 g |
| of which saturates | 4 g |
| Fibre | 9 g |
| Salt | 0.69 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- pasta200 g
- cashews80 g
- kale100 g
- nutritional yeast3 tbsp
- dijon mustard1 tbsp
- garlic1 clove
- lemon1
- breadcrumbs30 g
