1 box Dr. Praeger’s Kale Puffs

1 box pasta shells

1 ½ cups pumpkin puree

½ yellow onion, diced

2 cloves garlic, diced

1 Tbsp. olive oil

1 ½ cups almond or cashew milk (unsweetened)

¼ cup nutritional yeast

4 leaves of fresh sage

½ tsp sea salt

½ tsp black pepper

2 handfuls spinach


Serves: 4
Cook Time: 20 minutes

  • Cook Kale Puffs and pasta shells according to package directions.
  • Heat olive oil in a large skillet over medium heat. Add in onion and garlic and sauté for 5-7 minutes, or until translucent.
  • To a high-speed blender, add sautéed garlic and onions, pumpkin puree, almond or cashew milk, nutritional yeast, fresh sage, sea salt, and black pepper. Blend on highest speed until smooth and creamy.
  • Pour pasta sauce into a stockpot and gently warm on the stove. Stir in spinach until wilted.
  • Pour pasta sauce over cooked pasta. Stir to combine. Top with Kale Puffs and a sprinkle of chopped sage. Enjoy!