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Serves 4 (or more!)

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INGREDIENTS:

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• 1 package GF chickpea pasta

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• 3 tbsp flour

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• 3 tbsp butter

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• 2-3 garlic cloves, finely chopped

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• 3 cups milk

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• 5-6 tbsp pesto

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• 5-6 smoked Italian chicken sausages

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• 1 cup Fresh parmesan cheese, to taste

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• Crushed red chili, to taste

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• 2 bunches of kale

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• 2 tbsp garlic powder

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• Olive oil

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• Salt

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DIRECTIONS

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Preheat oven to 375 degrees Fahrenheit (190 Celsius). On a baking tray, spread out kale and spray or brush with olive oil. Sprinkle salt and garlic powder and place in oven for 10-15 minutes until kale becomes crispy.

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Cook pasta in salted boiling water for 7-8 minutes until al dente (or according to box instructions). Strain and keep to the side. In a separate pot on medium heat, place butter and flour and mix together until color changes from blonde to a nice, medium brown. Add garlic and cook with butter/flour mixture. n

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Pour milk into butter and flour mixture one cup at a time and whisk. Increase heat so that as the milk thickens as it blends with the butter/flour mixture. Pour next two cups, one at a time until a béchamel forms. Add pesto and crushed red pepper and mix. Add ¾ cup of Parmesan for a creamier sauce. n

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in a separate frying pan, add sausages in until they are browned. Once browned on the outside add boiling water and let sausages cook for 7-10 minutes. Remove and cut into cubes, and add to sauce. Add the crispy kale to the sauce, then add pasta in and mix ingredients together. n

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To plate, pour spaghetti and then add Parmesan for garnish.

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#glutenfree #gf #italian #pasta #dinner #weeknightmeal #healthy #creamy

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