1 ½cupsplain unsweetened almond milkor plant milk of choice
Cook pasta according to package instructions. Drain, rinse with cool water and set aside.
Add butternut squash, Treeline cheese, salt, nutritional yeast, tapioca starch, almond milk, and chipotle peppers to a blender and blend until smooth.
Heat a large skillet over medium high heat. Add oil and onions and peppers and sauté for about 5 minutes until lightly caramelized. Add sliced sausage and garlic and sauté until browned. Add kale and continue to sauté for another 2-3 minutes until kale is heated through.
Add pasta and blended sauce to skillet and gently stir until evenly mixed. Reduce heat to medium low and cover with a lid for 7-10 minutes, until simmering. Garnish with cilantro and scallions and serve!
Jessica Carter is the Vegan Food and Lifestyle Coach at Compassion Over Killing (COK), a national non-profit animal protection organization based in Washington, DC. Committed to making plant-based eating more accessible for all, she organizes and hosts cooking demos, develops online trainings and multimedia content for TryVeg.com, and coordinates collaborations with vegan influencers. Her recipes have been featured on FOX45 Baltimore, Let’s Talk Live, and Good Morning Washington.