One-Pot Mafaldine
with Tomato Cream & Kale
Tomato powder is intensely flavorful, made from ground, dehydrated tomatoes. It is a great substitute for tomato paste. In this one-pot pasta dish, we use the concentrated flavor of tomato powder, sundried tomatoes, butter, and creamy herb and garlic cashew cheese for a velvety tomato cream sauce.
Nutrition (per serving)
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INGREDIENTS
- 1 tbsp hemp seeds
- 0.25 oz basil, leaves roughly chopped
- 1 tbsp nutritional yeast
- 6 oz mafaldine pasta
- 4 oz curly kale, destemmed and roughly chopped
- 3 garlic cloves, peeled and minced
- 2 oz Treeline® Dairy-Free Herb Garlic Cheese
- 1 tbsp tomato powder
- 2 tbsp vegan butter
- 1 oz sun-dried tomatoes
- 2 tbsp olive oil
- Salt
- Pepper
Nutrition (per serving)
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INSTRUCTIONS
Bring large pot of salted water to a boil for pasta. Stir together 1 tbsp olive oil, hemp seeds, basil, nutritional yeast, and a pinch of pepper in small bowl.
Add pasta to boiling water and cook for 9 minutes. Add kale and cook until pasta is al dente and kale is wilted, about 1 minute. Reserve ½ cup pasta water, drain pasta and kale, and set aside.
Add 1 tbsp olive oil and garlic to same pot and cook over low heat, stirring frequently, until fragrant and softened, about 1 minute. Add herb garlic cheese, tomato powder, butter, sun-dried tomatoes, and reserved pasta water and stir until smooth. Add pasta and kale and toss until well coated, 3 to 4 minutes. Season to taste with salt and pepper. (TIP: Add more water, 1 tbsp at a time, if sauce is too thick.)
Divide mafaldine with tomato cream and kale between bowls. Sprinkle with basil-hemp topping. Buon appetito!
For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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