---

Ingredients

• Crushed red pepper, for topping
• 1 small clove garlic
• Juice from 1/2 lemon
• 1 bunch kale, ribboned (about 4 ounces)
• 5 ounces linguine/fettuccine noodles
• 1 tablespoon olive oil
• 1/4 cup pasta water (see note)
• 1/4 teaspoon pepper
• 1/2 cup raw cashews
• 1 large rutabaga (about 1 pound)
• 1/2 teaspoon salt
• 1/4 cup vegetable broth

---

Ready In 45 Minutes

Servings: 2

---

Cooking Instructions

---

Step 1

• Place cashews in a bowl and cover with cool water.
• INGREDIENTS:
  
• EQUIPMENT:
  

---

Step 2

• Let soak for 1 hour.Preheat oven to 400F.Trim ends off the rutabaga and dice into 1/2 inch cubes.
• INGREDIENTS:
  
• EQUIPMENT:
  
• Length: 60 minutes

---

Step 3

• Spread evenly on a baking sheet and drizzle with 1 tablespoon of olive oil. Roast in the oven for 25 to 35 minutes until tender and slightly browned.While rutabagas are roasting, boil pasta according to directions. When there are 2 to 3 minutes of cooking remaining, remove 1/4 to 1/2 cup pasta water for sauce.
• INGREDIENTS:
  
• EQUIPMENT:
  
• Length: 27 minutes

---

Step 4

• Add kale to pasta and stir. When pasta is done cooking, drain both noodles and greens.Next, drain the soaking cashews.
• INGREDIENTS:
  

---

Step 5

• Combine cashews, broth, pasta water, garlic, lemon juice, salt and pepper in high speed blender. Puree ingredients until smooth.
• INGREDIENTS:
  
• EQUIPMENT:
  

---

Step 6

• Combine pasta and kale with rutabaga and sauce.
• INGREDIENTS:
  

---

Step 7

• Serve with a sprinkle of crushed red pepper.
• INGREDIENTS:
  

---