Nutrition
Calories: 370kcal | Carbohydrates: 45g | Protein: 25g | Fat: 9g | 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 4 servings
- 1/2 onion diced
- 1 bulb garlic minced
- 1 butternut squash 3 - 4 cups, cubed
- 1 package Extra Firm Silken Tofu (Mori-Nu 12.3oz package)
- 1 cup unsweetened almond milk
- 1/2 cup nutritional yeast
- 1 1/2 tablespoons soy sauce low sodium
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon white wine vinegar
- 1/2 teaspoon ground mustard seed
- 1/4 teaspoon thyme
- 1/2 teaspoon sage
- 1 package vegan parm 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
- Bring a pot of water to a boil, and cook pasta per package
- In blender, add all ingredients except for the pasta and parm
- 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
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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
Author
Protein Deficient Vegan
