• Grain Free Pasta • Bacon • Onion • Jalapeño Peppers • Garlic • Bone Broth • Butternut Squash • Cauliflower • Nutritional Yeast • Apple Cider Vinegar • Paprika
Cook pasta according to package instructions. Cook the chopped bacon until browned and crispy then remove from the pan.
Cook jalapeños in a little bacon fat, stirring until softened. Set aside, add garlic and onion to the pan, and cook until onions are softened.
Add cauliflower, butternut squash, and broth, and bring to a boil. Then simmer for 10 minutes. Next blend veggies with yeast, vinegar and seasoning until smooth and creamy.
Return the blended sauce to the pot, then stir in pasta, bacon, and jalapeño peppers. Stir together until heated through and serve warm.
ENJOY!