Creamy Vegan Rainbow Pasta✨

Boil 1 box of gluten-free penne pasta, drain, and set aside in a large mixing bowl. Dice 2 organic yellow squash and slice 1 bundle of organic rainbow Swiss chard. Place the squash and greens in a large frying pan (or wok) sprayed with organic avocado oil. Add 1 tablespoon of organic garlic powder and mix thoroughly, then cover and simmer on medium heat until the greens are wilted. Mix the cooked pasta and veggies together, then place in a baking dish sprayed with organic avocado oil.

To make the creamy sauce, combine 1 container of organic dairy-free sour cream, 1 teaspoon of black pepper, 1 teaspoon of organic oregano, 1 tablespoon of organic garlic powder, and 1 cup of organic vegetable broth in a blender and blend until smooth. Pour the sauce over the pasta and veggie mix in the baking dish. Bake in the oven at 350°F (175°C) for 45 minutes. Remove from the oven and garnish with fresh micro greens before serving. Enjoy!