Updated: Apr 6, 2020
Serves 4 (or more!)
1 package GF chickpea pasta
3 tbsp flour
3 tbsp butter
2-3 garlic cloves, finely chopped
3 cups milk
5-6 tbsp pesto
5-6 smoked Italian chicken sausages
1 cup Fresh parmesan cheese, to taste
Crushed red chili, to taste
2 bunches of kale
2 tbsp garlic powder
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.
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.
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.
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.
To plate, pour spaghetti and then add Parmesan for garnish.