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Ingredients
  • FOR THE PASTA:
  • 4 cups rigatoni
  • 2 tablespoons olive oil
  • 2 tablespoons vegan butter
  • 1 medium shallot or red onion, diced
  • 1 teaspoon red pepper flakes
  • 4 sage leaves, minced
  • 2 cups canned pumpkin purée
  • 1 1/2 cups almond milk
  • A pinch of cinnamon
  • A pinch of nutmeg
  • 1 bunch of kale, stems removed and leaves coarsely chopped
  • 1 cup vegan Parmesan
  • Salt and black pepper, to taste
  • 2 vegan sausages (0ptional)
  • FOR THE SHIITAKE BACON:
  • 1 8-ounce package of Shiitake, sliced
  • 1 tablespoon tamari
  • 1 tablespoon liquid smoke
  • 2 tablespoons coconut oil
  • 1 tablespoon vegan Worcestershire sauce
  • 1 teaspoon red pepper flakes
Steps
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