Creamy Kale & Artichoke Penne Pasta

  • Author: Emily Honeycutt
  • Cook Time: 30 mins
  • Total Time: 30 mins
  • Yield: 4 servings 1x


  • 8 ounces whole wheat penne pasta (Substitute gluten-free pasta, if desired. I like Banza pasta, which is made from chickpea flour for a high-protein, GF option.)
  • ½ of a 16-ounce bag frozen chopped kale or 1 small bunch of fresh kale, cleaned and chopped (it’s OK to leave the stems on)
  • 1 small yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 (15 ounce) can artichoke hearts, drained and quartered

Low-fat Cashew Cheese Sauce

Garnish: a couple tablespoons chopped fresh parsley, optional


  1. Start water boiling for pasta in a large 8-quart pot. Make the sauce by placing the cashews, cooked squash, nutritional yeast, miso, lemon juice, ume plum vinegar, pepper, nutmeg and water in a high-powered blender and blend until smooth and creamy.
  2. Meanwhile, in a large non-stick skillet, sauté onion for 5-10 minutes, adding water a tablespoon or two at a time as necessary to prevent sticking, until onions are tender and caramelized. Add garlic and cook for another 1-2 minutes. Once onion and garlic are tender and golden, add frozen kale along with ¼ cup of water, cover and cook over medium-high heat for 5 minutes or until kale is bright green and tender.
  3. Cook the pasta according to package directions, drain and add back to pot. Add cooked onion-garlic-kale mixture, chopped artichokes and sauce to pasta. Toss gently and serve in four large shallow bowls garnished with a sprinkle of fresh parsley.

Note: If using a standard blender, rather than a high-powered one like a Vitamix, soak your nuts in water for at least 30 minutes and up to 8 hours, then drain and use as directed. This will make the nuts softer and easier to blend.

  • Category: Main
  • Cuisine: Pasta

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