Servings: 3
Prep time: 10 min Cooking time: 30 min
Ingredients
Pasta
6 oz whole grain pasta
2 cups kale, chopped into bite-sized pieces
"Cheese" Sauce
1 cup butternut squash, cubed and peeled
1/2 yellow onion, chopped
1 Tbsp avocado oil
3/4 tsp garlic powder
1/2 tsp kosher salt
1/4 tsp black pepper
3/4-1 cup unsweetened plant milk
1/2 cup nutritional yeast
2 tsp dijon mustard
1 Tbsp lemon juice
1-3 tsp cornstarch
Directions
1. Add the squash and onion to a skillet on medium heat. Season with garlic powder, salt, and pepper.
2. Cook, stirring occasionally, until the onion is translucent, about 8 to 10 minutes.
3. Add the milk. Bring the mixture to a boil, then reduce the heat and simmer until the squash is soft and the liquid is reduced by half, about 15 to 20 minutes.
4. While squash is cooking, cook pasta according to package directions. Strain when finished cooking and set aside.
5. Once squash is cooked, add the mixture from the pan into a blender. Add nutritional yeast, dijon mustard, and lemon juice. Blend until smooth – be careful not to burn yourself.
6. In the pan, add 1 tsp avocado oil and the chopped kale. Cook on medium heat for a few minutes. When kale is wilted and tender, set aside
7. Add butternut squash mixture to pan on low heat. Slowly stir in cornstarch until desired texture is reached. If the texture is too thick, add in water.
8. Stir in cooked kale and pasta and adjust seasonings as needed.
