Spicy Creamy Kale Pasta

We had another cup of pumpkin left from making the pumpkin cheesecake loaf, and Swathi also had a bunch of kale, so we decided to make something savory to counteract the pumpkin cheesecake. (We tasted the filling before we baked it and were scared that it was going to be way too sweet, but somehow, post-baking, it was the perfect amount of sweetness. :D!) I’m glad this one turned out really well too!

Spicy Creamy Kale Pasta

Ingredients:
-12 ounces penne pasta (1/2 spinach + 1/2 whole wheat)
-3/4 cup cashews
-1/4 red onion, chopped
-3 large handfuls of kale (about 4-5 cups, loosely packed)
-1/2 can pumpkin
-1 tbsp nutritional yeast
-1/4 cup almond milk
-1 tsp Indian chili powder (a lot spicier than the usual)
-1 tsp red pepper flakes
-1 tsp garlic salt
-EVOO

Instructions:
1) Cook pasta according to directions. In a large pan, warm a few tablespoons of olive oil. Toss in chopped onions, pumpkin and kale, and sauté until kale has cooked down completely.
2) In a blender, add cashews, nutritional yeast, spices and almond milk. Blend until you have a creamy consistency, adding more milk or water if too thick.
3) Add cooked kale to pasta pot and toss with cream sauce.