Gluten-Free, Vegan, Serves 4

• 1 Tbsp olive oil
• 3/4 cup kale shredded
• cayenne pepper to taste
• 1 white onion minced
• 2 cloves garlic minced
• 3 cups gluten-free pasta
• 1 Tbsp vegetable bullion paste
• 1/2 tsp mustard powder
• 1 cup coconut milk full-fat
• 3/4 cup coconut greek yogurt
• 1/4 cup arrowroot starch mixed with 3 Tbsp water
• 1 cup vegan sharp cheddar cheese grated

Directions:

Preheat the oven to 350 degrees F. Heat the oil in a large cast-iron skillet over medium heat. Cook the onion and kale for 8 minutes, adding a splash of water to prevent it from sticking. Stir in the garlic and cayenne for the last minute. Set aside. Cook the pasta as directed on the packaging and drain. Pour the milk into a large saucepan, bring to a boil, reduce to a simmer and stir in the starch water mixture. Heat for 1-2 minutes until thickened, then remove from the heat. Stir in the cheese and mustard into the milk mixture until melted. Once melted, add the yogurt and season to taste. Toss the pasta and vegetables in the cheese sauce until evenly coated. Transfer to an oven-safe dish, top with more cheese, and bake for 20 minutes or until golden brown.