Vegan Creamy Pasta with Baby Kale & Sun-dried Tomatoes
Recipe inspired by Joanna Gaines in her newest cookbook, Magnolia.
•1 box Banza pasta
•2 tbs avocado oil
•2 garlic cloves, grated
•2c homemade cashew milk
•8oz of Kite Hill Foods cream cheese
•one jar of marinated artichokes, drained & halved
•jar of sun-dried tomatoes, drained and chopped
•handful of baby kale or spinach
•salt/pepper to taste
•1/2c chopped walnuts
Boil pasta according to package then drain and return to pot. Meanwhile, heat oil over medium heat in large skillet. Add garlic until fragrant. Add in cream cheese and milk stirring until melted. Add in artichokes, sun-dried tomatoes and kale cooking for 5 minutes or so. Add pasta to large skillet then add salt/pepper to taste.