Nutrition
Calories: 379kcal | Carbohydrates: 46.3g | Protein: 24.9g | Fat: 9.4g | Fiber: 9g
This is such a good, creamy Fall pasta! It comes out to 27% protein. This is because of the Extra Firm High Protein and Nutritional Yeast that’s used in the sauce. We used red lentil pasta because it has better macros than normal pasta; you could also use something like chickpea pasta.
Servings
Ingredients
- 1 package Red Lentil Pasta
- 1/2 Onion diced
- 1 bulb Garlic minced
- 1 Butternut Squash 3 - 4 cups, cubed
- 11 oz Extra Firm Silken Tofu I used Mori Nu
- 1 cup Almond Milk unsweetened
- 1/2 cup Nutritional Yeast
- 1 1/2 tbsp Soy Sauce low sodium
- 1 tsp Salt
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tbsp White Wine Vinegar
- 1/2 tsp Ground Mustard Seed
- 1/4 tsp Thyme
- 1/2 tsp Sage, rubbed
- 1 cup Vegan Parmesan I used Follow Your Heart
Instructions
- In a medium heat skillet, saute onions until translucent; add garlic and saute for another 2 - 3 minutes, stirring frequently. Add these to your blender (or put to the side for now).
- In a medium heat skillet, saute butternut squash for about 15 - 20 minutes, until tender.
- Pre-heat oven to 375ºF (191 C).
- Bring a pot of water to a boil, and cook pasta per package.
- In blender, add all ingredients except for the pasta and parmesan.
- Once your sauce is nice and creamy, mix with your cooked pasta. Scoop into a casserole dish.
- Top with parmesan.
- Bake for ~15 - 20 minutes. I like to broil for a few minutes at the end to get the parm to brown.
Equipment
This section may contain affiliate links
Notes
Track this on My Fitness Pal searching:
PDV Butternut Squash Pasta Bake
Did you make this recipe?Mention @proteindeficient.vegan
Additional Information:
- Could easily be made gluten-free by subbing soy sauce for coconut aminos
- Could be made oil-free by removing the vegan parm
- Could be made nut-free by using soy, oat or other non-nut based milk
Ingredients
- Pasta – I used Red Lentil pasta because it’s an easy way to add some extra protein. Feel free to use other pasta if you’d rather; just note that the calories/macros may be slightly different than what’s listed in the recipe card.
- Onion – I would recommend using either yellow, white or sweet onion for this recipe.
- Garlic – I prefer to use fresh garlic. You could use pre-minced garlic to save some time though.
- Butternut Squash – I used frozen butternut squash for this recipe, but fresh will work great too.
- Extra Firm Silken Tofu – make sure you use silken tofu for this recipe. If you use regular tofu (firm/extra firm/super firm), the consistency will be not amazing – think hummus. You can find silken tofu at most grocery stores, and you can even buy a shelf-stable variety online. I really like the brand Mori-Nu, and usually buy their Extra Firm Silken Tofu.
- Almond Milk – you could really use any plant-based milk for this recipe; it may slightly change the calories/macros.
- Nutritional Yeast – this is a shelf-stable ingredient used in a lot of plant-based cooking to add a cheesy flavor. You can buy it at most grocery stores and also online.
- Soy Sauce – you can also use coconut aminos if you’re gluten-intolerant.
- Salt, onion powder, garlic powder, ground mustard seed, thyme, sage.
- White Wine Vinegar – you could also use Apple Cider Vinegar since this is just to add a little acidity to the cheese sauce.
- Vegan Parm – I prefer to top it with Follow Your Heart Parm because it browns in the oven really well.
Instructions
- Peel and chop onions.
- Mince garlic.
- If you’re using fresh butternut squash, chop it.
- In a medium heat skillet, saute onions until translucent. This should take about 3 – 5 minutes; be sure to stir regularly to avoid burning and sticking to the pan.
- Add the minced garlic to the pan and saute for another 2 – 3 minutes, stirring frequently. Add these to your blender (or put to the side for now).
- In a medium heat skillet, saute the butternut squash for about 15 – 20 minutes, until tender.
- Pre-heat the oven to 375ºF (190 C).
- Bring a pot of water to a boil, and cook the pasta per package instructions.
- In blender, add all of the ingredients, except for the pasta and parm.
- Once your sauce is nice and creamy, mix with your cooked pasta.
- Scoop everything into a casserole dish.
- Top with the vegan parmesan.
- Bake for ~15 – 20 minutes. I like to broil it for a few minutes at the end to get the parm to brown!
Silly Little Haiku
Love hidden veggies
Follow Your Heart Parm is best
It browns like real cheese
Author
Protein Deficient Vegan
