Sauce:
1/3 cup pumpkin puree (usually comes in a can)
1 1/2 cups tomato sauce
1/2 cup almond milk (or other non dairy milk)
1/4 tsp each of garlic and onion powder
1 tsp each parsley and basil
1 tsp sugar
salt and pepper
1/2 cup vegan ground beef
1 cup chopped kale
200 g dry pasta
Boil your pasta according to pasta instructions. Cook the vegan ground beef and kale in a frying pan on medium heat with a drizzle of oil for 5-6 minutes until kale is wilted and beef is browned. Place in a dish and set aside. In the same pan, add all pasta sauce ingredients. Stir to combine. Simmer for 10-15 minutes. Add cooked pasta and stir to coat. Add the kale and ground beef back into the pan. Stir to combine and serve hot with a sprinkle of vegan cheese or extra parsley.
