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Ingredients
US|METRIC
4 SERVINGS
- 1/2 lb. pasta (I used penne.)
- 1/2 cup cashews
- 1/2 cup coconut milk (full fat, not lite)
- 3/4 cup pasta water (hot salted, divided, plus more, if needed)
- 2 Tbsp. nutritional yeast flakes
- 1 Tbsp. lemon juice
- 1/2 tsp. salt (plus more for salting your pasta water and sprinkling over veggies, or to taste)
- 1 Tbsp. extra-virgin olive oil
- 10 oz. zucchini (fresh, about 1 medium zucchini, quartered and thinly sliced)
- 1/2 onion (thinly sliced, about ⅔ cup)
- 2 cloves garlic (crushed and minced)
- 1/4 cup green peas (I used frozen variety)
- 1 cup kale leaves (packed)
- basil (Chopped, or parsley for garnish, optional)
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NutritionView More
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600Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories600Calories from Fat250 |
| % DAILY VALUE |
| Total Fat28g43% |
| Saturated Fat10g50% |
| Trans Fat |
| Cholesterol |
| Sodium370mg15% |
| Potassium880mg25% |
| Protein20g |
| Calories from Fat250 |
| % DAILY VALUE |
| Total Carbohydrate71g24% |
| Dietary Fiber8g32% |
| Sugars9g |
| Vitamin A70% |
| Vitamin C80% |
| Calcium8% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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