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Spicy Cashew Noodles with Kale and Mushrooms

  • 0 min
    Prep Time
  • 20 min
    Total Time
  • 4 people
  • 508 per 1 serving


  • 8 ounces uncooked spaghetti
  • 1/2 cup Pacific Foods® Cashew Unsweetened Original Plant-Based Beverage
  • 1/2 cup cashew butter (not unsalted)
  • 1/3 cup soy sauce
  • 2 tablespoons coconut sugar
  • 1 piece (about 1-inch long) ginger root, peeled and grated
  • 1 teaspoon dried red pepper flakes
  • 1 tablespoon toasted sesame oil
  • 5 ounces shiitake mushrooms or baby bella mushrooms, sliced
  • 1 bunch kale, stems removed, chopped
  • 2 cloves garlic, minced


  • Step 1

    Cook pasta according to package directions. While pasta cooks, in a medium bowl whisk to combine cashew milk, cashew butter, soy sauce, sugar, ginger and pepper flakes. 

  • Step 2

    Drain the pasta, return to the pan and toss with half of the cashew sauce. Reserve the remaining sauce for topping. 

  • Step 3

    Warm the sesame oil in a large skillet over medium high heat. Add mushrooms and saute for 2 minutes until mushrooms begin to soften. Add kale, garlic and 1/4 teaspoon sea salt and cook, stirring constantly, until kale has wilted, about 4 minutes. 

  • Step 4

    Divide noodles among bowls, top with kale mixture and reserved cashew sauce. If desired, top with cashews, fresh cilantro, green onions and lime.

Calories 508
Total Fat 22 g
Sat. Fat 4.2 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1294 mg
Total Carb 65 g
Dietary Fiber 5 g
Sugar 10 g
Protein 14 g
Vitamin D 0 %DV
Calcium 6 %DV
Iron 22 %DV
Potassium 13 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.