Butternut Squash Palmini Pasta with Crunchy Kale

Serves 2

Ingredients:

• 1 tablespoon avocado oil

• 1 leek stem, chopped

• 1 1/2 cups of raw butternut squash chopped

• 1 teaspoon of minced garlic

• 1 can of palmini linguini

• 1 cup of water

• salt and pepper to taste

• pinch of red pepper flakes

• 2 cups of chopped kale

• Optional add-on’s: shaved Parmesan or nutritional yeast

Directions:

1. Preheat oven to broil.

2. Sauté leeks and butternut squash in avocado oil for 5 minutes. Then add garlic and continue sautéing for another 5 minutes. Mix in salt, pepper and red pepper flakes. Remove from heat and set aside.

3. When soft, add cup of water and bring to a boil. Let simmer for 10 minutes.

4. Drain palming pasta and rinse with water. Bring a separate pot of water to boil and add pasta. Let cook for 5-10 minutes depending on how soft you like your pasta. Drain (except for 1/2 cup of the cooking water) and set aside.

5. Add kale to baking sheet and spray with avocado oil. Broil in the oven for 5 minutes. Toss and broil for another few minutes until nice and crunchy.

6. Add butternut squash mixture to the blender and blend until it becomes a puree.

7. In the pot, combine cooked palmini pasta with pureed butternut squash sauce and slowly add cooking water as needed until the thickness of the sauce is to your liking and perfectly coats the pasta. Then fold in the crunchy kale and serve with parmesan or nutritional yeast.