Step 1

To roast the tomatoes, follow this recipe for the steps.

Step 2

Cook pasta according to packaging. NOTE: penne pasta doesn’t take a long time to cook, usually 8-10 minutes (however, you should cook at 6-8 minutes or so—‘al dente’).

Step 3

In a high-powered blender, add the soaked cashews, 1 cup of vegetable stock, and nutritional yeast, blending on high-speed until smooth, about 2-3 minutes. NOTE: If it doesn't become smooth enough, add another 1/4 cup of liquid (water or stock) and blend again.

Step 4

In a large 12-inch skillet, melt the 2 Tbsps of butter and add minced garlic sauté frequently about 1-2 minutes until translucent and fragrant.

Step 5

Add in the tuscan seasoning blend and whisk together until well combined. Add in the cashew sauce, remaining 1/2 cup of vegetable stock, white cooking wine, and lemon juice, whisking until combined and it begins to bubble, about 1-2 minutes. Stir in the kale and continue to cook for another minute or two.

Step 6

Reduce the heat to low and add in the cooked pasta and roasted tomatoes and stir until everything is well coated.

Step 7

Remove from heat and serve immediately with your favorite side.

Step 8

Bon Appetit!