Mac & Cheeze with Caramelized Onions and Crispy Kale
Prep Time 20minutes
Cook Time 35minutes
Total Time 55minutes
Servings 4
Ingredients
1/2poundwhole wheat penne
1cupbutternut squash cubes
1small onion
3tablespoonsolive oil
3kale leavesdestemmed & torn into small pieces
3/4cupalmond milk
1/4cupnutritional yeast
1garlic clove
1/4teaspoonsalt
1/4teaspoonpepper
1teaspooncornstarch
2teaspoonsdijon mustard
1teaspoongarlic powder
1/2teaspoononion powder
1/4teaspoonsmoked paprika
1/4teaspooncayenne
1/4teaspooncrushed red pepper flakes
Instructions
Preheat the oven to 425ยช F. Toss the butternut squash cubes in 1 tablespoon of olive oil and bake for 30 minutes.
Cook pasta according to direction on the package and drain.
In a small saute pan, heat 1 tablespoon of olive oil over medium heat. Slice onion into thin half moons and add to pan. Cook, stirring frequently, for 15 minutes, until golden brown and fragrant.
Remove from the pan and add the ripped kale leaves. Stir and cook until they start to crisp up, about 5 minutes.
In a high-speed blender, add the butternut squash, almond milk, nutritional yeast, remaining tablespoon of olive oil, garlic clove, salt, pepper, cornstarch, garlic powder, onion powder, smoked paprika, cayenne and red pepper flakes. Blend on high until thoroughly mixed.
Add the cheeze sauce into the pasta along with the caramelized onions and crispy kale. Stir together and serve!