250 ml full-fat coconut milk, or other unsweetened dairy-free milk
300 g cooked pumpkin or squash, mashed or blended, (or you can use 300g tinned pumpkin after Halloween season has ended)
1/4 tsp ground nutmeg
1 tsp dijon mustard
1 tbsp balsamic vinegar
1/4 tsp ground turmeric
1 tsp onion powder
2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
500 g dried pasta
120 g kale, washed and chopped
To serve
5 tbsp mixed seeds, (optional)
3 tbsp nutritional yeast flakes, (optional)
Instructions
Add the olive oil to a medium saucepan on medium heat. Stir in the starch and mix with a wooden spoon until dissolved.
Stir in the milk until well combined and it begins to thicken. Then mix in the rest of the ingredients, except for the pasta. Stir until you have a thick, glossy, smooth mixture and remove from the heat.
