1 1/2 cup butternut purre (~1/2 squash)
1/2 cup greek yogurt of choice
1/4 cup hemp hearts
1/4 cup nutritional yeast
1 t salt
2 t garlic powder
1 t onion powder
2 pinches of red chili flakes
1/2 t paprika
1/2 t turmeric (for color)
1/2 cup stock
1 jalapeño, seeds removed and most of the skin
Add more of the seeds/skin after tasting
8 oz pasta
HOW TO MAKE
Cook your pasta, I like to use lentil pasta. Reserve about a cup of pasta water before straining.
While pasta is cooking blend all sauce ingredients, adding some of the pasta water to thin out if needed.
Strain pasta, add pasta sauce to the pot that the pasta was cooking in, heat until warm and add pasta, tossing to coat.
Top with kale chips and fresh jalapeño if you want.
5 large kale leaves, chopped into bite-size pieces
Olive oil, to drizzle
Toss kale pieces in olive oil and salt. Spread out onto a parchment lined baking sheet. Bake at 350 degrees for 10-15 minutes tossing frequently, be sure to check on them until crispy!