2 servings of rice pasta, quinoa pasta, or whole grain pasta of choice 1 cup kale, chopped 1 cup spinach, chopped 1 leek, chopped 6 cloves of garlic 2 tsp ghee or olive oil 1/2 cup sundried tomatoes
1 Tbsp tahini 2 Tbsp olive oil 1/2 tsp maple syrup or honey sea salt water to thin out, if desired
1. Preheat the oven to 375. Roast the garlic in the oven until soft, for about 15 minutes. 2. Cook the pasta. 3. While the pasta is cooking, saute the leeks in ghee or olive oil for a few minutes. Add the kale and spinach and saute until cooked. 4. When the garlic is roasted, blend up in the food processor with tahini, olive oil, sea salt, and maple syrup. 5. Toss all ingredients together in a bowl, adding in the sundried tomatoes.