This is an intensely satisfying dish—especially if you choose a denser pasta, like large elbows (chiocciole), thick bowties (farfalle), or wide tubes (rigatoni), for a bit more chew. But any pasta shape works.
- raw cashews, soaked at least 30 minutes in water to cover
- fresh tomatoes, canned tomatoes, or tomato paste
- nutritional yeast
- dried oregano
- ground chipotle chile (optional)
- freshly ground black pepper
- extra-virgin olive oil
- onion, chopped
- mushrooms, thickly sliced
- sweet pepper, chopped
- jalapeño chile, sliced (optional)
- large shape brown-rice pasta or whole-wheat pasta (such as chiocciole, farfalle, or rigatoni)
- kale and/or collard greens, large center ribs removed and leaves cut into ribbons
- fresh parsley, chopped
- pitted Kalamata olives or olives of choice, for serving
- Using a blender or immersion blender, blend the cashews with their soaking water, the tomatoes, nutritional yeast, oregano, turmeric, chipotle, and black pepper into a sauce. Set aside.
- In a frying pan over medium heat, warm the oil. Add the onion and mushrooms and cook, stirring occasionally, until starting to brown. Add the sweet pepper and chile and cook until all of the vegetables are cooked through. Stir in the reserved sauce, cover, and when simmering, turn the heat down to medium-low, and cook, stirring occasionally.
- Meanwhile, cook the pasta according to the package directions, setting a kitchen timer to make sure the pasta is cooked al dente. A couple of minutes before the pasta is ready, add the greens and parsley to the vegetable mixture and cover.
- Drain the pasta, reserving up to 1 cup of the pasta cooking water. Add small amounts of the cooking water to the vegetable mixture, as needed, to create the sauce consistency of your choice.
- Stir the cooked pasta into the pan with the vegetables and sauce, cook 1 minute longer, and serve with olives alongside.