I miss a good hardy, creamy, and thick pasta. Usually, it’s filled to the max with all things dairy (which will not agree with anything that makes up my body). Because I am always experimenting (and often fail lol) I wanted to try this out! I was in Target last night and I ran across a carton of organic butternut squash soup. Butternut squash has recently become my new fave so I figured I would just buy it and see what I could come up with.

So here it is! This is not only budget savvy, but lean mean butt savvy too lol.

What you’ll need…

A carton of this butternut squash soup (Target)

 1 tbsp Just Mayo (Walmart)—a new vegan option!

1 tbsp of Earth Balance “butter”

juice of 1/2 organic lemon

1-2 tsp of paprika

1 pkg of noodles of choice ( I liked curly ones ; ))

salt to taste

pepper to taste

a handful of chopped kale

2 cloves of garlic

About 1/2 cup of nutritional yeast

Directions

Cook pasta first then drain and put in separate bowl and put to side. In pot used for pasta (or a different one if you want to wash more lol), pour in about a couple of tsp of olive oil and saute the garlic. Once the aroma is released, add the Just Mayo and stir for a bit. Now add the butternut squash soup. You can continue to add the rest of the ingredients until well mixed.

(I added about this much nutritional yeast then stirred)

Once cooked for a few minutes on medium heat, add cooked pasta and kale. Turn heat slightly down and cook while occasionally stirring until kale wilts.

AND VIOLA!!!

This came out sooooo yummy that even my picky kids even enjoyed it!

SCORE!!