Ingredients:

• 6 cups butternut squash, cubed
• Olive oil
• Salt and pepper, to taste
• ½ package Nature’s Earthly Choice^™ Quinoa Penne
• 1 teaspoon onion powder
• 2 tablespoons minced garlic
• 8 ounces ricotta
• 2 cups kale, chopped
• 3 turkey sausages, cooked and sliced
• 8 fresh sage leaves

Directions:

1. Preheat the oven to 400°F. In a large bowl, toss the butternut squash with oil, salt, and pepper. Transfer to a baking sheet. Roast for 30 minutes or until golden brown, tossing once halfway.
2. While the butternut squash is roasting, cook the penne. Bring a large pot of water to a rapid boil. Add 1 teaspoon of salt and penne. Cook for 11 to 13 minutes or until penne reaches desired texture. Rinse with cold water and drain.
3. Once the squash is done, reduce the oven to 350°F. Let the squash cool slightly. To a food processor, add the butternut squash, onion powder, and garlic. Blend until smooth.
4. In a large bowl, combine the pureed squash and ricotta. Fold in the penne, kale, and sausage. Transfer to a greased 9-inch baking dish. Bake for 30 minutes, or until bubbly and golden brown.
5. Tip: To make this recipe dairy-free, omit the ricotta.

Ingredients:

Avocado Sauce

• 2 ripe avocados
• 1/3 cup water
• 1 to 2 tablespoons olive oil
• 1 teaspoon lemon juice
• Salt and pepper, to taste
• ½ teaspoon minced garlic

Lemon Shrimp

• 3 tablespoons oil or unsalted butter
• 1 pound raw shrimp, peeled and deveined
• Juice from 1 lemon
• 1 teaspoon minced garlic
• 1 teaspoon dried parsley
• Salt and pepper, to taste

Pasta

• 1 1/3 cups Nature’s Earthly Choice^™ Quinoa Penne
• 6 cups baby spinach
• Grape tomatoes, chopped
• Grated Parmesan cheese
• Lemon wedges

Directions:

1. In a food processor, add the avocado, water, oil, lemon juice, salt, pepper, and garlic. Blend until smooth and combined. Slowly add water to thin as necessary. Chill in the refrigerator.
2. Bring a large pot of water to a rapid boil. Add 1 teaspoon of salt and penne. Cook for 11 to 13 minutes or until penne reaches desired texture. Rinse with cold water and drain.
3. Warm the oil or butter in a large skillet. Add the shrimp, lemon juice, garlic, parsley, salt, and pepper. Toss to combine, then cook shrimp 2 to 3 minutes on each side. Add the spinach and cook until wilted.
4. Combine the avocado sauce and cooked penne. Top with cooked shrimp, spinach, tomatoes, and Parmesan. Serve with lemon wedges.

Ingredients:

• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 1 pound lean ground beef, turkey, or chicken
• 2 teaspoons minced garlic
• 3 tablespoons tomato paste
• 2 tablespoons Italian seasoning
• 5 cups broth
• 15 ounces diced tomatoes
• ½ package Nature’s Earthly Choice^™ Quinoa Penne
• Shredded mozzarella, Parmesan, or ricotta, for topping
• Parsley or basil, for topping

Directions:

1. In a large pot, warm the oil. Cook the onion for 5 to 7 minutes, or until tender. Add the garlic and cook for 30 seconds.
2. Add the ground meat. Cook until browned, about 7 to 10 minutes, breaking it up with a spatula. Drain the fat, if needed. Add the tomato paste and Italian seasoning. Toss to coat.
3. Add the broth and diced tomatoes, including the juice. Simmer until slightly reduced, about 15 to 20 minutes.
4. While the soup is simmering, bring a large pot of water to a rapid boil. Add 1 teaspoon of salt and penne. Cook for 11 to 13 minutes or until penne reaches desired texture. Rinse with cold water and drain.
5. To serve, add soup to a bowl. Mix in a serving of penne and top with cheese and herbs.

Ingredients:

• 1 1/3 cups Nature’s Earthly Choice^™ Quinoa Penne
• ½ cup raw cashews, unsalted, roughly chopped
• 4 tablespoons non-dairy milk
• ½ cup tomato sauce
• 1 ½ tablespoons tomato paste
• 1 tablespoon olive oil
• ¼ cup yellow onion, diced
• ½ teaspoon minced garlic
• 1 tablespoon Italian seasoning
• 1 ½ tablespoons nutritional yeast
• Salt and pepper, to taste
• Hot water, for softening cashews
• Water or broth, for thinning sauce

Directions:

1. In a small bowl, combine the cashews and hot water. Make sure the cashews are fully covered. Let sit for 30 minutes.
2. While the cashews are soaking, prepare the penne. Bring a large pot of water to a rapid boil. Add 1 teaspoon of salt and penne. Cook for 11 to 13 minutes or until penne reaches desired texture. Rinse with cold water, drain, and set aside.
3. Add the soaked cashews, milk, tomato sauce, and tomato paste to a food processor. Puree until smooth and uniform.
4. In a saucepan, warm the oil. Cook the onion for 5 to 7 minutes, or until tender. Add the garlic, cashew mixture, Italian seasoning, and nutritional yeast. Season with salt and pepper. Cook until heated through, slowly adding water or broth to thin as needed. Toss with cooked penne and top with fresh parsley.

Ingredients:

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• ½ green bell pepper, deseeded and diced
• ½ red bell pepper, deseeded and diced
• 2 teaspoons minced garlic
• 1 pound lean ground beef, turkey, or chicken
• Salt and pepper, to taste
• 1 teaspoon dried parsley
• 2 tablespoons cornstarch
• 2 tablespoons unsalted butter, cubed
• 3 tablespoons ketchup
• 3 tablespoons Worcestershire sauce
• ½ cup broth
• 1/3 cup sour cream
• 1 cup Provolone cheese, chopped
• ½ package Nature’s Earthly Choice^™ Quinoa Penne

Directions:

1. Bring a large pot of water to a rapid boil. Add 1 teaspoon of salt and penne. Cook for 11 to 13 minutes or until penne reaches desired texture. Rinse with cold water, drain, and set aside.
2. In a large skillet over medium-high heat, warm the oil. Cook the onion and bell peppers for 5 to 7 minutes, or until tender. Add the garlic and cook for 30 seconds.
3. Add the ground meat, breaking it up with a spatula. Add the salt, pepper, and parsley. Cook until the meat is brown, about 7 to 10 minutes. Drain the fat, if necessary.
4. Add the cornstarch and butter. Stir and cook until thick, about 1 to 2 minutes. Mix in the ketchup, Worcestershire sauce, and broth.
5. Reduce to medium-low heat. Add the penne, sour cream, and Provolone. Stir until combined and melted. Top with extra Provolone and serve.