Baked Penne

Baked Penne

Baked Penne

45 minutes

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Details
  • Servings:   8
  • Vegan:   True
  • Dairy-Free:   True
  • Weight Watchers:   5 Points
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Cuisine
  • side dish
  • antipasti
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
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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.

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