- 1/2 cup raw cashew pieces
- 1/2 cup raw, shelled sunflower seeds
- 1 cup almond milk
- 1 cup extra virgin olive oil
- 3 handfuls kale
- 4 cloves garlic
- 1 box vegan pasta (we like: this kind)
Boil pasta according to package. Drain and rinse. Set pasta aside. Add cashews, seeds, olive oil, kale, and garlic to blender. Pulse until you have a creamy pesto. Add pasta and pesto to a large wok. Warm over medium heat, stirring pasta into the pesto mixture until pasta is evenly coated. The mixture will likely be a bit thick, so pour in almond milk as needed to make it as creamy as you like. At this point I remove Roman’s portion of pasta and place it in a covered glass dish. I like to add a pinch of salt, freshly ground black pepper, and red pepper flakes to the “adult portion.” Add the spices to the mix and continue heating for another minute or so, stirring all the while. When your spices are evenly mixed into your pasta, you’re finished and ready to eat. I hope you love it as much as we do.