Creamy Garlic Pasta w/ Swiss Chard & Pine Nuts

Creamy Garlic Pasta w/ Swiss Chard & Pine Nuts

I love the simplicity of this dish. It’s comforting, garlicky, not heavy and choc full of delicious Pine Nuts. It’s super easy to make with not too many ingredients and the Cream Sauce can be made a day or two before hand.

Serves 4

---

Ingredients

16 oz of Spiral Pasta (I used Fusilli)

1 bunch Swiss Chard roughly chopped

6 Cloves of Garlic sliced thin and then lightly chopped

2 Tbsp of Vegan Butter ( I love Miyoko’s)

1 Tbsp of Grape Seed Oil

1/3 cup Pine Nuts toasted

Cream Sauce

Salt & Pepper to taste

Cream Sauce

3/4 Raw Cashews ( I use Terrasoul Mylk Cashews)

3/4 cup Plant Milk

3/4 cup grated Vegan Parmesan

2 Tbsp of Nutritional Yeast

1 tsp of Garlic Powder

pinch of Nutmeg

Salt & Pepper to taste

Directions

1. Make the Cream Sauce by soaking the Cashews in hot water for 30 minutes. Drain, rinse and blend them with the remaining ingredients until smooth and creamy. (refrigerate if making before hand)

2. Toast the Pine Nuts on med heat until they just start to become golden brown (keep your eye on them because they can burn quickly) Set aside.

3. In a large skillet melt the Butter in the Oil on low heat and add in the Garlic. Sauté until the Garlic becomes fragrant.

3. Add in the Swiss Chard and continue to sauté for a few minutes just until the Chard starts to wild

4. Cook the Pasta according to package directions. Drain well and toss with the Garlic & Chard. Mix well

5. Add in the Cream Sauce and Pine Nuts and mix well before serving