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Creamy Vegan Penne Pasta with Rosé Sauce
Ingredients
  • 2 tablespoons plus 2 teaspoons olive oil, divided
  • 1 small yellow onion, small dice
  • 2 cloves garlic, minced
  • ½ to 1 teaspoon dried chili flakes, or to taste
  • sea salt and ground black pepper, to taste
  • ⅓ cup rosé wine (or white wine!)
  • 1 28-oz can crushed tomatoes
  • 1 sprig of basil, plus extra
  • ½ lb asparagus, woody ends trimmed and remaining stalks cut into 2-inch pieces
  • ⅓ cup raw cashews, soaked for at least 2 hours and drained
  • 1 cup water
  • 1 tablespoon nutritional yeast
  • 1 tablespoon light miso
  • ¾ lb penne pasta
  • 4 cups chopped Lacinato kale
  • subheading: FOR SERVING:
  • vegan “parmesan”
  • extra chili flakes
  • chopped fresh basil
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