Vegan Butternut Squash Pasta with Kale and Onion Sprouts

• Vegetarian

• Produce

  • 1 cup Butternut squash
  • 1 tsp Garlic
  • 1 cup Kale
  • 1 cup Onion sprouts, prepared

• Condiments

  • 3 oz Vegan cream cheese spread

• Pasta & Grains

  • 8 oz Pasta, gluten free

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1 cup Almond, unsweetened

Found on blessherheartyall.com

Description

Directions

• If you are making your own butternut squash puree from scratch, do that first (see notes below).
• Cook your noodles according to package instructions.
• While the noodles are cooking, you can start to make the sauce by warming a large skillet over medium heat and saute the 1 TBSP olive oil, chopped kale, and minced garlic together until the kale turns bright green, soft, and the garlic becomes browned and fragrant (about 5 minutes).
• Add the squash puree, milk, and cream cheese spread to the skillet and heat until completely melted, stirring occasionally.
• Lastly, add the prepared onion to the creamy sauce for 1-2 minutes.
• Once the noodles are cooked to al dente, add them to the sauce and stir together under low heat for 1-2 minutes.
• Sprinkle with salt and pepper and serve immediately. Enjoy!