Creamy Kale Pasta with cashews & almond milk.

Love this vegetarian pasta of kale, garlic, cashews, and almond milk. So easy and delicious!
Adulterated from pinchofyum.com

You need for 4 fashionista:
Kale:
3-4 cups shredded kale
1 tablespoon olive oil
2 cloves garlic, minced
salt to taste
Sauce:
1 cup cashews (soaked – see directions)
1/2 cup Almond milk Unsweetened
1 clove garlic
1 teaspoon salt
1/4 cup olive oil
squeeze of lemon juice if you have it
Pasta for 4.

•  Place cashews in a bowl.
•  Cover with water and soak for about 2 hours.
•  Drain and rinse thoroughly.
•  Heat the oil over medium low heat.
•  Add the garlic and kale and saute for 5-10 minutes until very soft. Keep the heat low to avoid burning the garlic. Season with salt.
•  Pulse all the sauce ingredients in a food processor or blender until very smooth.
•  Cook pasta according to package directions.
•  Reserve about 2 cups of the water from the pot when you drain the pasta.
•  Toss the hot pasta with the sauce, kale, and just enough of the reserved pasta water to carry the sauce throughout all the pasta.
•  Top with Parmasen, salt, and pepper.