Pasta With Kale and Carrots In Lemon-cashew Sauce

1/2 Cup Cashews, soaked overnight and Drained (Try it without soaking the cashew, i think it will come out good, if it does, remove the soaking from this recipe)
1/2 Cup Vegetable Broth or Water or unsweetened Soymilk or unsweetened Almond Milk
1/2 Cup Lemon Juice (Juice from 2 Big Lemons or 3 Small Lemons)
1 Tsp Dried Basil (or 1 Tbsp Fresh Basil, since i have lot of fresh basil and i love basil, i used 1/4 Cup Basil)

Combine Broth, Lemon Juice, Basil and Cashews and blend well, until creamy, set aside.

12 oz Gluten Free Brown Rice Pasta
1 Tbsp Salt

Boil 3 quarts of water to a rolling boil. Add Salt.

Cook pasta as per cooking direction on the cover (it asks to cook for 8 minutes, but i cooked for 10 minutes).

1 Tbsp Olive Oil
1 Big Onion, small size, Chopped
4 Garlics, Chopped
2 Carrots, Sliced into round pieces
1 Tsp Salt
1 Tsp Black Pepper
1 Bunch Kale, Stems removed and Chopped

Heat Oil in a pan, add Onions and Saute for 5 minutes, add Garlic and saute for 2 minutes.

Add Carrots and saute for 5 minutes.

Add Sauce, Salt and Pepper.

Add Kale and stir to cover with the sauce.

Allow the kale to cook for 5 minutes, until it has wilted a little, but is still bright green. DO NOT COOK more than 5 minutes.

Add the cooked and drained pasta, stir to combine.

Source: From Better Recipes

Taste Note: Tastes Surprisingly Good.

Yields: 7 Cups

Will i prepare it again: Yes