237 kcalBaked Penne
85 min serves 8
VeganDairy-Free
10gprotein49gcarbs1gfat
Ingredients
- •1 small butternut squash
- •½ large onion
- •4 baby portobella mushrooms
- •12 ounces penne pasta
- •¼ cup tomato paste
- •1 jalapeño pepper
- •1 cup water
- •1 cup nutritional yeast
- •½ teaspoon garlic powder
- •½ teaspoon salt
- •½ teaspoon pepper
- •1 teaspoon seasoning
- •2 cups kale
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Method
From foodista.com — read the original
- Preheat the oven to 400°F.
- Chop butternut squash into 1" pieces and roast on a baking sheet sprayed with cooking spray until lightly browned, about 30-40 minutes.
- Once the squash is done baking, reduce heat to 350°F.
- Bring a pot of water to a boil and cook pasta according to package directions, using the shortest recommended cooking time.
- While pasta is cooking, saute onions and mushrooms.
- In a food processor, combine about 1 cup roasted butternut squash cubes, tomato paste, jalapeo, water, nutritional yeast, garlic powder, salt, black pepper, and Italian seasoning until well blended.
- Mix with drained pasta, onions, mushrooms and kale.
- Spray a 9"x13" pan with cooking spray and pour pasta mixture into pan.
- Bake uncovered at 350°F for 30 minutes.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo via Spoonacular · original recipe at foodista.com