Vegan Caesar Pasta Salad

🧂 Ingredients

• 3 cups kale

  washed, stemmed and chopped small
• 16 oz farfalle pasta
• 4 baby bell peppers
• 2 heads broccoli

  cut in florets
• 15 oz cannelloni beans

  canned, drained well
• 1 tbsp extra virgin olive oil
• 1 pinch salt
• 2 cups red cabbage

  shredded
• ½ cup raw cashews
• ½ cup water
• 1 tsp dijon mustard
• ½ tsp white miso
• 1 lemon

  juiced
• 1 clove garlic

  peeled
• 1 pinch salt
• 2 tbsp hemp hearts
• 3 grinds fresh black pepper

Instructions

• 1 Preheat oven to 400 degrees
• 2 On a sheet pan add the broccoli florets, whole peppers and drained beans in
  separate sections. Spray with olive oil and season with salt. Bake for 20
  minutes until broccoli is tender, peppers are roasted and beans are slightly
  crisp. Let cool.
• 3 Cook the pasta according to the box adding 1 more minute to cook the pasta well.
  Drain, rinse with cold water and drain well. Reserve until assembly.
• 4 Make the dressing by adding cashews, water, salt, pepper, garlic, lemon juice,
  hemp seeds and miso to a high speed blender. Blend until smooth and creamy.
• 5 In a large bowl add the cooked pasta, the roasted broccoli, the crisped black
  beans, the peppers (remove the stems and chop first), red cabbage, and kale. Add
  the dressing and toss until mixed and well coated.
• 6 Enjoy within 3-4 days for best quality.

Nutrition Info