Creamy Butternut Squash and Kale Pasta

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the olive oil over medium heat in a large skillet, then add the diced onion and cubed butternut squash.

Step 2

Cook the onion and squash for about 10 minutes, stirring occasionally, then add in the ground pork.

Step 3

Break apart the pork with a spatula and let cook for another 10-15 minutes, until the pork is fully browned and the onion is translucent. Meanwhile, fully cook your pasta according to package instructions.

Step 4

Mix in the salt, black pepper, garlic, thyme, rosemary, and 1/4 tsp of sage to the pork mixture and let the spices get aromatic, about 5 minutes.

Step 5

Incorporate the shredded kale to the mix and let it wilt. Remove the pork mixture from the skillet and set aside.

Step 6

In the same skillet over medium heat, add the vegetable broth and coconut milk and bring to a simmer. Stir in the remaining 1/4 tsp of sage and nutritional yeast, and season with additional salt and black pepper. Reduce heat to low and simmer for 5 minutes.

Step 7

Add the cooked pasta to the skillet and mix to cover all the pasta in sauce. Add the pork mixture and stir to incorporate.

Step 8

For best results, serve and enjoy immediately. Store leftovers in an airtight container in the refrigerator for up to four days or in the freezer for up to a month.

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