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MAKING THE SAUCE
In a medium pot, combine the white wine, lemon zest, cashew butter, and sliced garlic.
Cover and simmer on low till garlic softens, about 10min.
When garlic and cashew butter are soft, use a fork to mash to a paste.
Add the red chili flake and keep on low heat, covered.
Zest the lemon and add to the sauce. Halve and juice the lemon into the sauce.
Whisk in the cheesy nutritional yeast and salt. Keep on the stove, covered, on the lowest heat possible, until pasta is ready.
MAKING THE PASTA
Bring a large pot of water to a rolling boil.
Boil the pasta in the pot of boiling water. Cook according to the package directions, about 10 min, until almost done. You want the pasta to still have some "bite".
While the pasta is boiling, strip the kale. Discard the stems. Chop the kale leaves into bite-sized pieces.
Add the chopped kale and 1/2 cup of the pasta boiling water to the pan with the white wine sauce. Stir to wilt the kale.
When the pasta is almost done, ladle out 1 cup of the pasta boiling water into the pan with the white wine sauce. Drain the pasta and add to the pan with the white wine sauce. Add the beans to the same pan.
Stir and cook until the pasta is tender, just 2 minutes or so. Let the liquid reduce.
When the sauce has thickened and is creamy, turn off the heat.
Taste adjust seasoning. Top with chopped pistachios and serve.
NOTES, TIPS, TRICKS, HINTS, ETC:
Can use brown rice pasta shells for a gluten-free version.
You can substitute with any dark greens for this dish. Mustard greens or arugula will add a peppery bite, while baby spinach will add a subtle sweetness.
This recipe has the following nutrient totals:
Protein 28.5 g
Carbohydrates 60.0 g
Iron 1.38 mg
Fiber 10.1 g
Calcium 15.5 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.