Serves: 2-4
Ingredients
The sauce
- 3 Roma tomatoes, stemmed and chopped
- 1 garlic clove, peeled and roughly chopped
- 1 jar of roasted red peppers, approx. 10 ounces
- 1 tbsp white miso paste
- ¼ cup nutritional yeast (nooch)
- ½ cup cashews
- Salt, to taste
- ½ tsp Pepper
- 1 lemon, juiced
- ¼-½ cup coconut milk (to your taste)
- ½ cup veggie broth
The greens:
- 1 small onion, diced
- 1 small bunch Swiss chard, chopped
- ½ tsp red pepper flakes
- 1 garlic clove, peeled whole or grated
Mix-ins:
- Cheese (Follow Your Heart vegan is my favorite)
- Optional add-ins for additional protein
- ½ can Great Northern Beans, drained and rinsed OR ½ can chickpeas, drained and rinsed
- To finish
- 1 tbsp vegan butter
- A drizzle of good olive oil
Steps
The Pasta:
Add water – and enough salt to make the water taste like the ocean – to a large saucepan. Bring the water to the boil and add half a box of uncooked pasta. Cook until the pasta is al dente (has a slight bite to it). Using a heat-proof measuring cup, reserve ½ cup of the pasta cooking liquid.
Drain the pasta into a colander, set aside.
The Sauce:
In a heat-proof measuring cup, soak ½ cup cashews in boiling water for 20 minutes.
Rinse the head of swiss chard and spread out on a clean dish towel to dry before chopping into bite-sized pieces.
To a blender (I prefer Vitamix) add the following ingredients:
- Roma tomatoes
- Roasted red peppers
- White miso paste
- Nooch
- Cashews
- Coconut milk
- Garlic clove (peeled)
- Lemon juice
- Salt
- Pepper
Blend on high for a minute or until silky smooth and creamy. Taste and adjust seasoning as needed. If too liquid, add more boiled cashews or perhaps silken tofu. If too thick to blend, stream in 1-4 tablespoons of olive oil or vegetable stock until the sauce starts to blend seamlessly.
Heat a large pot or dutch oven over medium heat. Add 2 tbsp olive oil (or enough to coat the bottom of the pan). Once the oil is shimmering, add in your diced onion and a pinch of salt. Stir occasionally until the onions are brown and translucent, 5-7 minutes. To the cooked onions add the minced garlic and ½ to 1 tsp of red pepper flakes (more if you like spice). Stir constantly for 1 minute until fragrant. Add the chopped swiss chard and cook until soft and wilted (this will also soften the flavor of the chard, which can be bitter raw).
Once softened, gently pour in the tomato red pepper sauce and cook until gently simmering and warmed through.
Add the pasta. Taste and adjust seasoning (e.g. add salt, add pepper, squeeze in a dash more lemon juice, etc.). To finish the sauce, add the 1 tbsp vegan butter and allow to melt into the sauce. (Add the chickpeas or northern beans now, if desired.) Stir to incorporate everything together.
To serve, ladle the pasta into individual serving bowls, top with more nooch or fresh grated vegan cheese and a glug of good olive oil.
Enjoy!
My South of France Retreat
I’m a Francophile. I love France, the French language, French food and wine, and French history, and I’m leading a yoga retreat to the South of France in 2025. To experience this beautiful place with someone who deeply understands French culture and speaks fluent French, join me this July for a week of yoga, sunshine, and excellent French food and wine.
days
hours minutes seconds
until
Sarah’s South of France Retreat