Description
Swiss Chard Pasta Sauce made with swiss chard, basil, cashews, and nutritional yeast on top of your favorite noodles.
Ingredients
Green Sauce
- 1 cup packed fresh basil (large stems removed)
- 1 large handful of Cal-Organic Chopped Rainbow Chard
- 2/3 cup raw cashews, soaked in hot water for ~30 minutes
- ⅔ cup filtered water
- ¼ tsp garlic powder
- 1 ½ TBSP fresh lemon juice
- 1 TBSP nutritional yeast
- 1/4 tsp Himalayan sea salt
For serving
- 1 8-oz. box of chickpea pasta
- Fresh basil leaves
- Vegan parm
Instructions
- Add all of the ingredients for the pasta sauce in a high-speed blender or food processor and pulse until it’s a thick paste. Add additional filtered water as needed to reach your desired consistency. I like mine a bit thicker to stick to the pasta! Taste the mixture and add more salt, lemon, garlic, or nutritional yeast to your liking.
- Cook the pasta according to package instructions. Drain and rinse the pasta under cold water. Toss it with a drizzle of olive oil to prevent it from sticking.
- Add the pasta to a large mixing bowl and spoon the green sauce on top. Mix everything together until it’s well combined and all of the pasta is coated in the green sauce.
- Serve the pasta topped with fresh basil and vegan parmesan. Store any leftovers in an airtight container in the refrigerator for 4-5 days and reheat in the microwave before serving.
Notes
Recipe adapted from Minimalist Baker
- Prep Time: 30 mins
- Cook Time: 20 mins
- Category: Pasta, Entree
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free