Swiss Chard Pasta

Cooking Times

Ready in: 50 minutes
Prep time: 30 minutes
Cook time: 20 minutes
Serves: 3-4

Ingredients

  • 1 cup fresh basil, stems removed
  • 1 large handful Cal-Organic Chopped Rainbow Chard
  • 2/3 cup raw cashews, soaked in hot water for 30 minutes
  • 2/3 cup water
  • 1/4 tsp garlic powder
  • 1 1/2 tbsp lemon juice
  • 1 tbsp nutritional yeast
  • 1/4 tsp Himalayan sea salt
  • 8 oz. chickpea or regular pasta
  • Fresh basil leaves, for garnish
  • Vegan or regular parmesan cheese, for garnish

Directions

  1. To make the pasta sauce, add the basil, rainbow chard, cashews, water, garlic powder, lemon juice, nutritional yeast, and salt to a high-speed blender or food processor and pulse until it’s a thick paste. Add additional filtered water as needed to reach your desired consistency.
  2. Cook the pasta according to package instructions. Drain and rinse the pasta under cold water. Toss it with a drizzle of olive oil to prevent it from sticking.
  3. Add the pasta to a large mixing bowl and spoon the sauce on top. Mix everything together until it’s well combined and all of the pasta is coated.
  4. Serve the pasta topped with fresh basil and vegan parmesan. Store any leftovers in an airtight container in the refrigerator for 4-5 days and reheat in the microwave before serving.
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12 sweet, savory, and fresh recipes using our favorite Cal-Organic root vegetables.
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