• 5 large kale leaves, chopped into bite-size pieces
  • Olive oil, to drizzle
  • 8 oz pasta

Sauce Ingredients:

  • 1 1/2 cup butternut puree (1/2 squash)
  • 1/2 cup Unsweetened Plain Cashewmilk Yogurt
  • 1/4 cup hemp hearts
  • 1/4 cup nutritional yeast
  • 1 teaspoon salt
  • 2 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 pinches of red chili flakes
  • 1/2 teaspoon paprika
  • 1/2 teaspoon turmeric (for color)
  • 1/2 cup stock
  • 1 jalapeño, seeds removed and most of the skin (add more of the seeds/skin after tasting)


Toss kale pieces in olive oil and salt. Spread out onto a parchment lined baking sheet. Bake at 350 degrees for 10-15 minutes tossing frequently, be sure to check on them until crispy!

Cook the  pasta per the package instructions. Reserve about a cup of pasta water before straining.

While pasta is cooking blend all sauce ingredients, adding some of the pasta water to thin out if needed.

Strain pasta. Add pasta sauce to the pot that the pasta was cooking in, heat until warm and add pasta, tossing to coat.

Top pasta with kale chips and fresh jalapeño if you want.

This recipe was prepared by Taisha Bell, a registered dietitian who’s focus is intuitive eating, gluten-free recipes, and living a sustainable, plant based lifestyle. You can follow her on Instagram @youeatlikearabbit or find all recipes on her website!


You wouldn't know this wasn't dairy!

Michele L. Seattle, WA

It is fantastic using it in recipes!

Judy H. Marblehead, MA

Truly exceptional.


Find Forager Project near