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Creamy Roasted Red Pepper Penne with Galicky Kale š
ā£ā£
Recipe:
Ingredinets:
ā£170g pasta of choiceā£
ā£1-2 tbsp evooā£
ā£1 red pepper, stem and seeds removedā£
ā£1 onion, cut in quartersā£
ā£2 cloves garlic, wholeā£
ā£100g butternut squash, in small cubesā£
ā£2 tbsp vegan cream cheeseā£
ā£2 tbsp nutritional yeast ā£
ā£3/4 cup plant-based milkā£
ā£salt + pepper to tasteā£
ā£red chili flakesā£
ā£vegan parmā£
ā£garlicky sautĆ©ed kale (vegan butter, garlic and kale pan-fried)ā£
ā£ā£
Instructions:
ā£Add red pepper, onion, garlic and squash to an oven safe pan. Drizzle with evoo and roast at 450 degrees for 25-30 minutes (roughly)ātoss halfway through. Veggies should be soft and slightly charred. ā£
ā£ā£
ā£Transfer veggies to a high speed blender. Add 1/2 plant-based milk, vegan cream cheese, nutritional yeast, salt and pepper. Blend until smooth, adding more plant-based milk as needed (just a little at a time). Sauce should coat the back of a spoon.ā£
ā£ā£
ā£Cook pasta according to package instructions. Drain and toss in sauce.ā£
ā£ā£
ā£Sprinkle with red chili flakes and vegan parm.ā£
ā£ā£
ā£Serve on a bed of garlicky pan-fried kale. Enjoy!ā£
ā£ā£
ā£Serves 2ā£
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