Dairy free summer squash + kale alfredo

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what you'll need

1 medium sized summer squash
1 cup chopped kale
1 cup cashews
1 box gluten free pasta (I used 3/4 box jovial + 1/4  box explore cuisine chickpea pasta)
3/4 cup water
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 tsp salt (or more)
1/4 tsp pepper
EVOO

directions:

soak cashews 2 hrs prior to cooking - place cashews in bowl cover completely with water- drain and discard water after

  • preheat the oven to 375 degrees
  • wash and cut summer squash into thin slices
  • grease a baking sheet with oil and place squash onto sheet 
  • bake for 11 min flip and bake for an additional 11 min-remove let cool
  • place cashews in nutri bullet or blender with 3/4 cup water + spices- blend until smooth
  • for pasta- fill pot 2/3 the way full, bring water to boil + add pasta
  • cook on high for about 8-10 min or until tender (some kinds vary) 
  • heat cast iron skillet (med-low) with oil- sauté kale until tender (2-3 min)
  • in a large bowl place the pasta, kale, squash + add cashew sauce (i used 3/4 of it)-mix well
  • scoop into a bowl and enjoy