Butternut Squash Pasta Bake
Ingredients
The pasta
-
1
box
Chickapea Pasta, Penne (227g)
The sauce and vegetables
-
5
cups
butternut squash, peeled and cut into cubes
-
1
cup
cherry tomatoes, sliced in half
-
6
cups
mushrooms, sliced
-
2
cups
kale, chopped
-
10
cloves
garlic, not peeled
-
½
large
red onion, cut into large quarters
-
1½
cups
vegetable broth
-
½
cup
unsweetened almond milk
-
½
teaspoon
sea salt
-
½
teaspoon
red pepper flakes, optional
The toppings
-
1
cup
shredded cheese, vegan or vegetarian
-
½
cup
ground gluten free breadcrumbs
-
1½
tablespoons
melted vegan butter
The seasoning
-
3
tablespoons
olive oil
-
to taste
sea salt and ground black pepper
Instructions
- Preheat the oven to 400°F (204°C).
- Boil salted water and cook the Chickapea pasta according to package directions, then set aside.
- Spread butternut squash, tomatoes, mushrooms, garlic, and onions on baking sheets, drizzle with olive oil, and season with salt and pepper.
- Bake for 35 minutes until the butternut squash is cooked through.
- Remove garlic peel and mash the garlic, then blend the vegetable broth, almond milk, salt, red pepper flakes, and roasted vegetables until smooth.
- In a greased casserole dish, combine pasta, mushrooms, tomatoes, kale, mashed garlic, onions, and half of the cheese.
- Pour the sauce over the pasta mixture and stir to combine.
- Top with remaining cheese and breadcrumbs, then bake for 15 minutes.
- Allow to cool slightly before serving.
Nutrition Facts (estimated)
Servings
8 servings
Calories
302
Total fat
13g
Total carbohydrates
38g
Total protein
15g
Sodium
568mg
Cholesterol
11mg
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