Creamy Roasted Red Pepper Penne with Galicky Kale


  • ⁣2 tbsp vegan cream cheese⁣
  • ⁣2 tbsp nutritional yeast ⁣
  • ⁣150g pasta of choice⁣
  • ⁣100g butternut squash, in small cubes⁣
  • ⁣3/4 cup plant-based milk⁣
  • ⁣red chili flakes⁣
  • ⁣vegan parm⁣
  • ⁣1-2 tbsp evoo⁣
  • ⁣1 red pepper, stem and seeds removed⁣
  • ⁣1 onion, cut in quarters⁣
  • ⁣2 cloves garlic, whole⁣
  • ⁣salt + pepper to taste⁣
  • ⁣garlicky sautéed kale (vegan butter, garlic and kale pan-fried)⁣


Add red pepper, onion, garlic and squash to an oven safe pan. Drizzle with evoo and roast at 450 degrees for 25-30 minutes (roughly)—toss halfway through. Veggies should be soft and slightly charred. ⁣

Transfer veggies to a high speed blender. Add 1/2 plant-based milk, vegan cream cheese, nutritional yeast, salt and pepper. Blend until smooth, adding more plant-based milk as needed (just a little at a time). Sauce should coat the back of a spoon.⁣

Cook pasta according to package instructions. Drain and toss in sauce. Sprinkle with red chili flakes and vegan parm.⁣
Serve on a bed of garlicky pan-fried kale.