1 garlic head, topped trimmed, drizzled with olive oil 1 butternut squash, peeled and cut 2 cups vegetable broth whole-wheat rigatoni 2 cups kale, chopped 1 tbsp nutritional yeast (optional) 1/4 cup almond milk cayenne pepper salt 1/4 cup fresh sage, chopped
Preparation \r\nWrap garlic in aluminum foil and roast at 325°F degrees for 30 to 40 minutes. Meanwhile, in a large pot cover the squash with the broth and bring to a boil. Reduce heat and simmer until squash is very tender, about 15 to 20 minutes.
\r\n\r\nOnce tender, purée the squash, veggie broth and roasted garlic until smooth. Stir in the nutritional yeast, almond milk, cayenne pepper and salt to taste. Season a pot of boiling water with salt and add the rigatoni. When it is nearly cooked to al dente, add the kale into the pot so it wilts and tenderizes. Cook for the last couple of minutes and strain pasta and kale.
\r\n\r\nFinally, toss the rigatoni and kale with the sauce and garnish with fresh sage.
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