This recipe brings rich tomato flavors along with a full serving of vegetables. It has been a while since I shared a non-Indian recipe and I hope you will find it as an option for dinner or when you are entertaining a large group. I agree to be sent email.
Unlike some of the store-bought pasta sauce that is too heavy on pureed tomatoes, this recipe has a healthy amount of tomatoes but also a creamy base of cashews and a full serving of crunchy Kale leaves. I started with preparing the Kale leaves (Homegrown Winter Red Kale!) and continued with preparing the tomato base. Featuring just a little spiciness from chili flakes, this pasta remains somewhat mild on the heat scale, so you can enjoy this all summer long. You can add more chili flakes, however, if you prefer more heat.
Orzo can be served alone or as a soup accompaniment. It’s easy to serve up and eat making it a good option for serving a crowd. The best part about this recipe is the shelf life. It can easily last up to three days in the refrigerator.
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