Creamy Chipotle Kale and Sausage Pasta
  • 112 oz box penne pasta
  • 1Tbsp vegetable oiloil
  • 1 medium onionthinly sliced
  • 1 red or orange bell pepperthinly sliced
  • 2 vegan sausage linkssliced
  • 1package Treeline Chipotle Serrano Pepper Cheese
  • 2 chipotle peppers in adobo sauceroughly chopped
  • 5leaves kalethinly sliced
  • 18 oz bag frozen butternut squashthawed
  • 3cloves garlicminced
  • 1tsp sea salt
  • 2Tbsp nutritional yeastoptional
  • 1 tsp tapioca starch or cornstarchoptional
  • 1 ½cups plain unsweetened almond milkor plant milk of choice
  • 1handful cilantrofinely chopped
  • 2 scallionsthinly sliced
  1. Cook pasta according to package instructions. Drain, rinse with cool water and set aside.
  2. Add butternut squash, Treeline cheese, salt, nutritional yeast, tapioca starch, almond milk, and chipotle peppers to a blender and blend until smooth.
  3. 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.
  4. 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!