Step 1

Place cashews in a bowl and cover with cool water. Let soak for 1 hour.

Step 2

Preheat oven to 400°F.

Step 3

Trim ends off the rutabaga and dice into 1/2 inch cubes. 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.

Step 4

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. Add kale to pasta and stir. When pasta is done cooking, drain both noodles and greens.

Step 5

Next, drain the soaking cashews. Combine cashews, broth, pasta water, garlic, lemon juice, salt and pepper in high speed blender. Puree ingredients until smooth.

Step 6

Combine pasta and kale with rutabaga and sauce. Serve with a sprinkle of crushed red pepper.