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Paleo Cashew Cream Mushroom & Kale Pasta


  • 3/4 Raw Cashews
  • 12 ounce Pasta Jovial
  • 1 small bunch Kale Farmer Jones Farm at The Chef's Garden
  • 3 tbsp Olive Oil Garcia De La Cruz
  • 12 ounces White Mushrooms, Thinly Sliced
  • 1/2 Sweet Onion, Thinly Sliced
  • 6 cloves Garlic, Chopped
  • 3 tbsp Nutirional Yeast
  • 1 1/2 cups Vegetable Broth
  • Salt
  • Peppercorn Black Spicely Organics
  • Chili Pepper Crushed Spicely Organics


  • Soak cashews in just boiled water for about an hour before starting to cook. 
  • Start a large pot of water with about 2 tablespoons sea salt to boil for the pasta. When water is boiling add pasta and cook according to package instructions. Have kale ready – 1 minute before you drain the pasta you will add the kale to the boiling water. Meanwhile, start making the pasta sauce.
  • Heat olive oil over medium high heat and add sliced mushrooms and onions. Saute, stirring occasionally, until tender and caramelized – about 5-8 minutes. 
  • Add the salt, pepper, chili flakes, and all purpose seasoning to the mushrooms and onions. 
  • Add chopped garlic and continue to cook for another minute or so. 
  • Reduce heat to low and move on to making the cashew cream. 
  • Drain soaked cashews and add to the blender with broth and nutritional yeast. Blend on high until smooth and creamy – with no pieces of cashew remaining. The sauce may seem a bit thin, but it will thicken once added to the mushroom mixture. 
  • Pour blended cashew mixture into pan with mushrooms and stir to combine and warm. 
  • About 1 minute before pasta is done cooking add the thinly sliced kale to the boiling water to cook briefly. Drain pasta and kale and add to the skillet with the sauce. Stir to combine and season to taste with salt and pepper. 
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