Pumpkin Palooza Pasta 1 can of pumpkin 2 large tablespoons of coconut cream cheese or cashew cream cheese Salt and pepper, cayenne pepper 1 cup of pasta water 1/4 cup of Chicken or Veggie Stock
Warm pumpkin in a saucepan, spoon in cream cheeseAdd in spices and stock and help the ingredients marry with a little chicken or veggies stock. Set aside a cup of pasta water
Take pasta drained and put into a large bowl.(I used rice pasta) Take the warm pumpkin sauce and pour it over the pasta. If needed for full pasta coverage you can drizzle pasta water to the bowl and help move the sauce around a bit.
Earth Flavor stir fry 4 large portabella cleaned and sliced 1 head of kale cleaned and chopped 3 links of no sugar added pork sausage with the casing removed 2 pieces or 1.5 pounds of chopped chicken breast 1 small onion minced 3 cloves of garlic ¼-½ cup of chicken stock low sodium Salt and pepper, cayenne to tasteEVOO Nutmeg...a pitch or two
Stir fry the sausage first breaking the link apart into small chunks. Remove and saute the chicken….season with salt, pepper and cayenne. Remove from pan when almost cooked through. Next add the portabella mushroom. Add a little more evoo since the mushroom with suck up the moisture in the pan quickly. Once they begin to brown add salt and pepper, kale onions and garlic. Add nutmeg salt pepper and cayenne to the top of kale and then mix through. Once the kale wilts add the sausage and chicken back in for about 10 more minutes.
Ways to serve:Crisp up some really good bread and layer on top for and open face bruschetta like deliciousness. Place onto of Pumpkin Palooza pasta. This is what I did and it was fucking amazing!!!!