Prep: 20-25min, Cooking 25-30mins
350g Spelt penne or spiral pasta, cooked
1 tbsp. olive oil
1 brown onion, chopped
500g chicken mince
300g butternut pumpkin, peeled, grated
1 tbsp chopped fresh sage
½ cup chicken stock
1-2 cups creamy original soy milk
1½ tbsp brown rice flour
150g kale, finely chopped
Preheat oven to 200°C.
In a large frying pan over a medium-high heat, cook the onions till brown then add the mince for 10 minutes.
Add pumpkin, sage, stock and soy milk. Simmer for 5 minutes or until pumpkin is just tender.
Combine the rice flour and 2 tablespoons of warm water, stir into sauce and cook, stirring, for 2 minutes or until sauce boils and thickens.
Add the kale, pasta, salt and pepper and stir to combine.
Spoon mixture into a 12-cup capacity ovenproof dish and bake for 20-30 minutes or until cooked.
Serve with a salad.