Advertisement
A Creamy Plant-Based Pasta Recipe That's Pure Genius
I’m not a vegan, but sometimes my body craves a plant-based meal, one that I know is packed with fiber and will be digested easily. Another craving I just can’t quit? Pasta, pasta, pasta!
To make these two come together in a truly nourishing dish, it’s important to include some kind of quality protein. Without it, I become a bottomless pasta pit … can I get an "amen"?
In this recipe, white beans offer a one-two healthy punch, by providing ample protein as well as a creamy, satisfying texture.
The antiviral property of garlic and kale’s array of vitamins, minerals, and antioxidants make this dish an immune-booster as well. Especially when you factor in my addictive anti-inflammatory Turmeric “Parmesan.”
This pasta dish is healthy comfort food at its best — you’ll truly feel like you’re indulging in something special. Plus, it’s incredibly easy to throw together and it tastes even better the next day!
Protein-Packed Creamy Kale Pasta With Turmeric “Parmesan”
Serves 6-8
Ingredients
- 8ounce box spaghetti of choice (I used brown rice pasta)
- 1 tablespoon olive oil
- 1 15-ounce can white beans, drained and rinsed
- 3 garlic cloves, minced
- 2 tablespoons tahini
- ¼ cup unsweetened almond milk
- 1 teaspoon mild white miso paste
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- 3 packed cups lacinato kale, de-stemmed and chopped into 1-inch-thick ribbons
Preparation
1. Cook noodles according to package directions. Drain and toss with olive oil. Set aside.
2. In a food processor or high-powered blender, combine beans, garlic, tahini, almond milk, miso paste, Dijon, salt, and pepper. Blend until completely smooth.
3. Add 1¼ cups sauce to a large sauté pan and heat to medium-low. Once sauce is warmed thoroughly, add kale. Allow kale to soften and begin to wilt, approximately 2 minutes, stirring gently.
4. Add noodles and toss everything together. Add more sauce at this point if you desire. Serve with red chili flakes and Turmeric “Parmesan.”
Turmeric “Parmesan”
Ingredients
- 1 cup raw cashews
- 3 tablespoons nutritional yeast
- 1 teaspoon turmeric powder
- 1 teaspoon sea salt
Preparation
Combine all ingredients in a food processor and blend until it forms a Parmesan-like texture. Keep sealed at room temperature for up to 2 weeks.
Watch Next
Enjoy some of our favorite clips from classes
Enjoy some of our favorite clips from classes
What Is Meditation?
Mindfulness/Spirituality | Light Watkins
Box Breathing
Mindfulness/Spirituality | Gwen Dittmar
What Breathwork Can Address
Mindfulness/Spirituality | Gwen Dittmar
The 8 Limbs of Yoga - What is Asana?
Yoga | Caley Alyssa
Two Standing Postures to Open Up Tight Hips
Yoga | Caley Alyssa
How Plants Can Optimize Athletic Performance
Nutrition | Rich Roll
What to Eat Before a Workout
Nutrition | Rich Roll
How Ayurveda Helps Us Navigate Modern Life
Nutrition | Sahara Rose
Messages About Love & Relationships
Love & Relationships | Esther Perel
Love Languages
Love & Relationships | Esther Perel
What Is Meditation?
Box Breathing
What Breathwork Can Address
The 8 Limbs of Yoga - What is Asana?
Two Standing Postures to Open Up Tight Hips
How Plants Can Optimize Athletic Performance
What to Eat Before a Workout
How Ayurveda Helps Us Navigate Modern Life
Messages About Love & Relationships
Love Languages
Advertisement
Electrolytes Go From Sports To Everyday Wellness (Hydration Is For Everyone)
Molly Knudsen, M.S., RDN
Eating High-Protein? These Foods Will Likely Be On Your Plate In 2025
Molly Knudsen, M.S., RDN
Electrolytes Go From Sports To Everyday Wellness (Hydration Is For Everyone)
Molly Knudsen, M.S., RDN
Eating High-Protein? These Foods Will Likely Be On Your Plate In 2025
Molly Knudsen, M.S., RDN
Electrolytes Go From Sports To Everyday Wellness (Hydration Is For Everyone)
Molly Knudsen, M.S., RDN
Eating High-Protein? These Foods Will Likely Be On Your Plate In 2025
Molly Knudsen, M.S., RDN
Electrolytes Go From Sports To Everyday Wellness (Hydration Is For Everyone)
Molly Knudsen, M.S., RDN
Eating High-Protein? These Foods Will Likely Be On Your Plate In 2025
Molly Knudsen, M.S., RDN