By: Whole Foods Market®
Cashews and almond milk give this pasta dish creamy richness, without the addition of dairy products. If you’d like your pasta even spicier, toss the noodles and sauce with 1/4 teaspoon crushed red pepper flakes.
- 1/2 pound whole wheat penne
- 1/3 cup raw cashews, covered with boiling water and soaked for a few hours to soften
- 1/2 cup Engine 2 Plant-Strong™ Unsweetened Original Almondmilk
- 1/3 cup reduced-sodium vegetable broth
- 2 tablespoons nutritional yeast
- 1 1/4 cups Engine 2 Plant-Strong™ Cantina Style Salsa
- 2 cups chopped kale leaves
- 1 cup frozen peas
- 1/4 cup chopped roasted red bell peppers
- 2/3 cup whole wheat bread crumbs
- 1 1/2 tablespoons nutritional yeast
- 1 tablespoon Italian seasoning
- 2 teaspoons onion granules
Cook pasta in boiling water until it is tender but still offers a little resistance, 12 to 14 minutes.
Meanwhile, preheat the oven to 400°F. In a blender, combine the drained cashews, almond milk, broth, nutritional yeast and salsa; blend until very smooth. Drain pasta and place in a large bowl. Add kale, peas and red bell pepper and toss. Pour sauce over pasta and toss again. Transfer mixture to an 8 x 8-inch baking dish and smooth the top. Combine all the topping ingredients in a small bowl and sprinkle over the pasta. Bake until the topping is browned and the sauce is bubbling, about 25 minutes. Cool 10 minutes before serving.
Serves 4. Dairy free, vegan, vegetarian, high fiber.
Per Serving: 450 calories (70 from fat), 7g total fat, 1g saturated fat, 0mg cholesterol, 270mg sodium, 77g carbohydrate (11g dietary fiber, 5g sugar), 17g protein
Note: We’ve provided special diet and nutritional information for educational purposes. But remember — we’re cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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