8 oz. penne pasta
3/4 cup cashews
1/4 onion, chopped
1/2 bunch of kale
1 tbsp nutritional yeast OR 1/3 cup parmesan cheese
1/4 cup milk
1/2 tsp paprika
1 tsp Dave’s Ancho Powder
1 tsp Carolina Reaper Pepper Flakes
1 tsp garlic salt/powder
A dash of salt
Extravagonzo Roasted Garlic Culinary Oil

Cook pasta according to directions. In a large pan, warm a few tablespoons of Extravagonzo Roasted Garlic Culinary Oil. Toss in chopped onions and kale and saute until kale has cooked down completely. In a blender, add cashews, nutritional yeast/cheese, Dave’s Ancho Powder, Carolina Reaper Pepper Flakes and milk. Blend until you have a creamy consistency, adding more milk or water if too thick. After draining pasta, add cooked kale mixture to pasta pot and toss with cream sauce. Sprinkle with a dash of Dave’s Ancho Powder for some color!