This recipe is a bit more involved but well worth the effort. It has a beautiful cashew nut sauce, multiple greens, spices galore and whole wheat pasta. Yields four servings. 


  • 8-ounces 100% whole wheat pasta (bean or lentil pasta also works)
  • 4 cups chopped kale
  • 2 cups diced tomatoes
  • 2 cups chopped broccoli
  • 1 cup water
  • 1/2 cup raw cashews
  • 1/4 - 1/2 cup nutritional yeast
  • 1 teaspoon ground turmeric
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon white miso paste (usually found in the produce section)
  • 1/4 teaspoon black pepper


  1. Prepare pasta according to package directions. Drain and set aside
  2. In a sauce pan, lightly saute the kale, tomatoes and broccoli until slightly cooked.Use just enough water to prevent from sticking to the pan.
  3. In a blender, combine the water, cashews, nutritional yeast, turmeric, black pepper, paprika, chili powder, garlic powder and miso paste. Blend on high until smooth. This is your cashew sauce. 
  4. Add the veggies to the pot with the pasta. Pour in the cashew sauce and mix well. Cook on low-medium heat for a few minutes or until the sauce is warm. 

Modified from