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Creamy Chipotle Kale and Sausage Pasta


  • 1 12 oz box penne pasta
  • 1 Tbsp vegetable oil oil
  • 1 medium onion thinly sliced
  • 1 red or orange bell pepper thinly sliced
  • 2 vegan sausage links sliced
  • 1 package Treeline Chipotle Serrano Pepper Cheese
  • 2 chipotle peppers in adobo sauce roughly chopped
  • 5 leaves kale thinly sliced
  • 1 8 oz bag frozen butternut squash thawed
  • 3 cloves garlic minced
  • 1 tsp sea salt
  • 2 Tbsp nutritional yeast optional
  • 1 tsp tapioca starch or cornstarch optional
  • 1 ½ cups plain unsweetened almond milk or plant milk of choice
  • 1 handful cilantro finely chopped
  • 2 scallions thinly sliced


  • 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!
Keyword vegan recipe
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