Vegetarian, Vegan, Nut-free YIELDS: 4 servings

INGREDIENTS:

• 1 box whole wheat fusilli
• 1 cup carrots, cut in small ovals
• 1 cup butternut squash, cubed
• 2 tsp oil
• Dash of cinnamon
• 3 leaves of kale
• Half lemon, juiced
• 1/3 cup Soom Foods Tehina
• 2/3 cup water
• ¼ inch ginger, minced
• 1 clove garlic, minced
• ½ tsp cinnamon
• ½ tsp sea salt
• 2 Tbsp pumpkin seeds

PREPARATION:Preheat oven to 425 degrees. Place carrots and squash in oil; sprinkle with cinnamon. Roast in oven for 40 minutes. Cook pasta according to directions. De-stem kale leaves, rip into small pieces and massage with lemon juice until “cooked.” Mix cooked pasta, carrots, squash and kale together in large bowl. In a separate bowl, mix remaining ingredients, minus pumpkin seeds, to create the sauce. Toss pasta with sauce until well coated. Garnish with pumpkin seeds.

Recipe submitted by Sara Glassman of Vine Dining, January 2014

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