Butternut Squash Pasta Bake
Nutrition
Calories: 423kcal | Carbohydrates: 47.7g | Protein: 28.5g | Fat: 11.2g | Fiber: 10.6g
This is such a good, creamy Fall pasta! It comes out to 27% protein. This is because of the Extra Firm Silken Tofu 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
- 4 servings Red Lentil Pasta I used Penne
- 1/2 cup 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 Soy Milk unsweetened
- 1/2 cup Nutritional Yeast
- 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
- Pre-heat oven to 375ºF (190 C).
- Peel and dice the onion.
- Peel and mince the garlic.
- Dice the butternut squash (skip if you're using frozen).
- On a parchment paper lined baking sheet, spread out the butternut squash, onions and garlic.
- Sprinkle the rubbed sage, thyme, ground mustard seed, onion powder, garlic powder and salt on top of the veggies.
- Toss in the oven for 20 minutes, or until butternut squash is fork tender.
- Bring a pot of water to a boil, and cook pasta per package.
- Once the veggies are cooked, add them to a blender with silken tofu, nutritional yeast, milk, and white wine vinegar. Blend until well mixed and creamy.
- 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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Notes
Track this on My Fitness Pal searching:
PDV Butternut Squash Pasta Bake
Did you make this recipe?Mention @proteindeficient.vegan
