Ingredients: 1 small butternut squash, peeled& seeded,1/2 large onion, chopped,4 baby portobella mushrooms, chopped,12 ounces penne pasta (I used Garden Delight, any would work),1/4 cup tomato paste,1 jalapeño pepper, chopped& partially seeded (depends how hot you want it!),1 cup water,cup nutritional yeast,1/2 teaspoon garlic powder,1/2 teaspoon salt,1/2 teaspoon black pepper,1 teaspoon Italian seasoning,2 cups kale, chopped
Instructions:
- Preheat the oven to 400*.
- 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*.
- 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* for 30 minutes.
No Comments