Vegan Pasta Bake

Ingredients

• 1 small onion slices
• 5 cloves garlic divided (2 sliced, 3 minced)
• 2 tablespoons olive oil divided (more for drizzling)
• 1 small butternut squash about 4 cups cubed
• 8 cups (2L) salted water
• 8 ounces Chickapea pasta I used shells
• 3/4 cup unsweetened almond milk
• 1/2 cup vegetable broth
• 3 tablespoons nutritional yeast divided
• 1 teaspoon salt
• 3/4 teaspoon turmeric
• 1/2 teaspoon black pepper
• 4 cups (250g) sliced mixed mushrooms
• 5 cups (100g) curly kale, loosely packed bite sized pieces
• salt and pepper
• 3 tablespoons coarse gluten free breadcrumbs
• 1 tablespoon basil ribbons

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