Still on the kale buzz...Gluten free noodles with purple kale and an Alfredo style sauce

A plant-based take on fettuccine Alfredo. It doesn't matter what colour kale you use - green or purple is fine.  The creamy cashew sauce is made extra thick by blending in tofu. Don't let the tofu scare you off!...once it's all blended up, you won't even know it's in there...and who says you have to admit you used it tofu to your dinner guests anyway ;) The garlicky sauteed kale adds an enjoyable savoury flavour to the dish. Serves 4.

INGREDIENTS

• 1 pack of gluten free noodles (or normal noodles if you aren't fussed), cooked according to the instructions on the packet
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 10 button mushrooms, sliced thinly
• 1 pack kale, stems removed and leaves ripped into small pieces
• 1 cup vegetable broth
• 1/2 tsp salt
• 1/4 tsp pepper

SAUCE INGREDIENTS

• 1 cup raw cashews, soaked in water for 2+ hours, then rinsed and drained
• 1/3 pack of firm tofu, drained (store the rest of the tofu, submersed in water in an airtight container in the fridge. It will be fine stored like this for up to 3 days)
• 2/3 cup almond milk (other milks that could be used are soy, coconut, rice, hemp or cashew)
• 2 tbsp nutritional yeast
• Juice from 1 lemon
• Salt and pepper to taste

DIRECTIONS

• First make the Alfredo sauce: Place cashews in a food processor or blender and blend until smooth, stopping to scrape down the sides of bowl as needed. Add the tofu, milk, lemon juice, yeast and a pinch of salt and blend until creamy. Taste and add additional salt or pepper if desired. Set aside.
• Heat the olive oil in a large saucepan over medium heat. 
• Add the garlic and sauté for about 1 minute, until fragrant. Add the mushrooms and cook for around 5 minutes or until golden.
• Add kale and vegetable broth. Gently toss the kale a few times to coat with olive oil and broth. Cover and cook about 5 minutes, until kale is tender, uncovering and tossing again once or twice during cooking.

• Remove the cover from the saucepan and add the cooked fettuccine, Alfredo sauce, salt and pepper. Quickly mix everything using a fork and cook about 1 more minute, just until everything is heated through.
• Serve hot or store in an airtight container in the fridge.

Inspired by: http://ohmyveggies.com