Ingredients
butternut squash1 small
onion0.5 large
baby portobella mushrooms4
penne pasta12 ounces
tomato paste0.25 cup
jalapeño pepper1
water1 cup
nutritional yeast1 cup
garlic powder0.5 teaspoon
salt0.5 teaspoon
pepper0.5 teaspoon
seasoning1 teaspoon
kale2 cups
Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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.
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