Wash and loosely chop all of the vegetables. Place on a baking sheet.
Drizzle vegetables with olive oil and stir to coat.
Salt with Himalayan Pink Salt (or salt of choice) and place in oven. Roast for 30 min. Then increase temperature to 400 degrees F and roast for an additional 10-15 minutes or until done.
While vegetables are roasting, start some salted water and cook penne paste according to package directions.
While pasta is cooking, melt 2 T of butter into a sauce pan. Add 2 T of flour and whisk together. Slowly add milk, whisking while pouring, and whisk together until the flour/butter mixture is dissolved. Bring to a gentle boil, stirring the entire time and cook until desired thickness is achieved.
Pour creamy sauce into a Vitamix or blender. Add 5 large leaves of kale and one clove of garlic. Blend together until desired consistency is achieved.
Pour creamy kale sauce over pasta.
Add roasted vegetables.
Toss and serve.
Notes
This dish would be delicious adding cooked, diced chicken and sprinkling some Parmesan cheese on top! Enjoy!
Recipe by Home Baked Joy at https://www.homebakedjoy.com/pasta-vegetables-creamy-kale-sauce/