INGREDIENTS
16
-ounces macaroni of choice (preferably whole grain)*
2 tbsp
extra virgin olive oil, divided
2
large shallots, diced (approx. 1 cup)
4
garlic cloves, roughly chopped (approx. 1 tablespoon)
1 tsp
smoked paprika
1 tsp
dried sage
1 tsp
tumeric (optional)
1
head of kale, stem removed and roughly chopped (approx. 2 cups)
15
-ounces pumpkin purée (or approx. 2 cups)
1 tsp
vegetable bouillon + 1/2 cup reserved pasta water**
1/2 cup
unsweetened plain non-dairy milk (such as almond, cashew, soy or rice milk)
1/3 cup
nutritional yeast
salt & pepper
chopped fresh sage for topping (optional)