Ingredients

• 1 pound pasta (regular or gluten-free)
• 1 1/4 cups water
• 1 cup plain, fat-free soymilk (may use other non-dairy milk  I used soymilk)
• 3/4 cup nutritional yeast
• 3 tablespoons cornstarch or potato starch – I used cornstarch but you can also use arrowroot powder
• 1 tablespoon lemon juice
• pinch of salt
• 1/2 teaspoon garlic powder
• 2 tsps onion powder
• 1 tsps dry mustard
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon turmeric
• pinch cayenne pepper
• 2 tablespoons tahini
• 1 teaspoon mellow white miso (or additional salt – I used yellow miso, all I had)
• black pepper to taste
• 2 bunches of kale, steamed and chopped – I used dino/lacinato kale. You can also use frozen spinach, fresh collards or chard, etc. Any greens will do, really!

Instructions

1. Put the pasta on to boil, according to package directions.
2. While it’s cooking, blend all remaining ingredients together in a blender. Steam and chop up your kale. I steam mine in a big pot with an inch of water at the bottom.
3. When the pasta is al dente, drain it, reserving about 1/2 cup of the cooking water, and return the pasta to pan. Add the sauce mixture and cook, stirring, until mixture boils and thickens. Add a little of the pasta water if more moistness is needed.
4. Add in your chopped kale and stir until combined.

Blend sauce ingredients in a blender or food processor – I used my VitaMix

I used Trader Joe’s Organic pasta and 2 bunches of dino kale

I like to steam my kale in a big soup pot with an inch of boiling water – toss occasionally but keep covered in between tosses

Add sauce to cooked/drained noodles and stir until combined

Add your cooked, chopped kale and stir. Add a bit of pasta water to thin things out a bit.

Yummy!