Baked Pumpkin Kale Penne

1 box whole wheat penne, cooked according to package directions.

3 yellow onions (thinly sliced)

1 bulb roasted garlic

8 sun dried tomatoes (packed in oil)

1 can pumpkin pure (18oz)

2 tbsp sage

2 tsp salt

1.5 cup cashews

2 cups original, unsweetened almond milk

2 cups bread crumbs

1 bunch kale (de stemmed, cut into pieces)

3/4 cup nutritional yeast

juice of 1 lemon

1/4 tsp nutmeg

1 tsp. corriander

1 tsp thyme

1 tsp marjoram

1 cup sliced almonds

directions:

caramelize onions in a cast iron pan. next put garlic and tomatoes into the food processor and process. add cashews and 1/3 cup water. process until smooth. add everything else except for breadcrumbs, caramelized onions, kale and penne.  process again. 

put pumpkin mixture into bowl, add the kale, caramelized onions, 1 cup of the breadcrumbs, and mix until well blended. 

put penne and mixture into a prepared 9 x 13 pyrex baking dish and mix until combined. sprinkle remaining breadcrumbs and slivered almonds on top. cover with foil and bake at 350 F for 45 minutes.