Paleo / Gluten Free / Vegan Option


The weather in the Bay Area has been cold and rainy, and for me, that only means one thing: comfort food! What's a girl to make when the comfort food craving strikes and it's got to have a healthy spin? Well you make my Creamy Pumpkin, Kale and Sausage Pasta, because it's easy and it's THAT good. And PS, you can sub the pasta for zoodles for a low carb option!


serves 4


1 can light coconut milk

1 can pumpkin puree

1.5 cups almond milk

1 tb olive oil

1 large shallot, minced

2 cloves garlic, minced

1 tsp dried thyme;

2 chicken sausages (or use a vegan sausage)

5 large lacinato kale leaves, stems removed and julienned

2 package pasta shells (lately I'm loving Banza pasta because it's made with chickpea flour)

salt and pepper to taste



In a medium size bowl, combine the milk and pumpkin, set aside. In a large pan, heat oil over medium, add shallot and saute for 4 minutes, add garlic, sausage, kale and thyme, cook until kale softens, stirring occasionally, about 3 to 4 minutes. Turn heat to medium / low, add the pumpkin mixture, and stir. Cook your pasta according to package directions. Once done, coat pasta with the sauce, and add salt & pepper to taste.