Creamy Roasted Red Pepper Penne with Garlicky Kale
Ingredients
- 170g pasta of choice
- 1-2 tablespoons extra virgin olive oil
- 1 red pepper, stem and seeds removed
- 1 onion, cut in quarters
- 2 cloves garlic, whole
- 100g butternut squash, in small cubes
- 2 tablespoons vegan cream cheese
- 2 tablespoons nutritional yeast
- 3/4 cup plant-based milk
- salt and pepper to taste
- red chili flakes
- vegan parm
Garlicky kale
- vegan butter
- garlic
- kale
Preparation
Add red pepper, onion, garlic, and squash to an oven-safe pan. Drizzle with olive oil and roast at 450 degrees for 25-30 minutes, tossing halfway through, until soft and slightly charred.
Transfer the vegetables to a high-speed blender. Add half of the plant-based milk, vegan cream cheese, nutritional yeast, salt, and pepper. Blend until smooth, adding more milk as needed until the sauce coats the back of a spoon.
Cook the pasta according to package instructions, then drain and toss with the sauce.
Pan-fry the kale with vegan butter and garlic until wilted.
Sprinkle the pasta with red chili flakes and vegan parm.
Serve the pasta on a bed of garlicky kale.
Notes
Serves 2
