Ingredients
1/3 pound penne or farfalle pasta
2 tablespoons olive oil
1 pound, Swiss chard, and/or turnip leaves, chopped
2 tablespoons olive oil
1 pound, Swiss chard, and/or turnip leaves, chopped
1 large bunch kale, stalks removed, roughly chopped
salt and pepper to taste
salt and pepper to taste
4 cloves garlic, finely minced
1 teaspoon red pepper flakes
1 large yellow onion, thinly sliced cone #4
8 ounces button mushrooms, cone #4
Zest of 1 lemon (about 1 to 2 teaspoons)
1 teaspoon red pepper flakes
1 large yellow onion, thinly sliced cone #4
8 ounces button mushrooms, cone #4
Zest of 1 lemon (about 1 to 2 teaspoons)
Fresh parsley – lots of it!
Salt and black pepper, to taste
Salt and black pepper, to taste
Directions:
Boil Pasta and set aside
Saute above veggies in large wok or EOS with a little water and oil. Cook until tender- Medium Click Low. Toss pasta & veggies with Cheesy Sauce, sprinkle with parsley and serve
Cheesy Sauce
¼ cup raw almonds or raw cashews
2 cups water
1/tsp salt
¼ cup nutritional flakes
1 tsp onion powder
½ tsp garlic powder
3 tbsp cornstarch or arrow root
1 tsp or tbsp lemon juice to taste
Optional 1/3 cup red bell peppers or 1 small jar pimentos
Blend all ingredients until smooth in Blender
Pour into pan and bring to a simmer- while stirring.
Serve warm- hot
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