Gluten free linguini with sweet potato, kale and cashew pesto

I don’t make all that much pasta! If I do it is normally with zucchini noodles! But someone made a request for a winter pasta dish, so I willingly agreed! This uses a kale and cashew pesto that I love- It is so quick and easy and perfect to have in the fridge as a dip, sauce or salad dressing! If you want to make this raw, simply switch the pasta for zucchini noodles.



  • 1 packet of gluten free pasta
  • 1 medium sweet potato peeled
  • A dozen sun-dried tomatoes finely sliced
  • 4 -5 leaves of curly kale


  • 4-5 leaves of curly kale
  • 1 cup of cashews (soaked for 4 hours and then strained and rinsed well)
  • 1 tablespoon of olive oil
  • 1 teaspoon of salt
  • 2 tablespoons of lemon juice
  • 2-4 tablespoons of filtered water

Cook the pasta according to packet instructions.

While the pasta cooks peel the skin off the sweet potato and then continue to peel the potato into long strips so you have long sweet potato ribbons, set them aside.

Chop the kale up roughly and set it aside.

To make the pesto, blend all ingredients together until smooth and creamy, adding just enough water so it all blends easily. Taste and adjust to your own liking.

When the pasta is cooked, strain it and rinse well and then return to the saucepan. Turn the heat to low and add the sweet potato ribbons, sun dried tomatoes, kale and as much of the pesto as you like (there will be additional pesto that you can store for 2-3 days)

Stir everything together until warm.

Serve with a scattering of hemp seeds.

* To make this dish raw simply switch out the pasta for zucchini noodles!