Butternut Squash Pasta Bake

JESSIKER BAKES
18Ingredients
70Minutes
360Calories

Ingredients

US|METRIC
  • 1 box pasta (Chickapea, Penne, 230g)
  • 5 cups butternut squash (peeled, and cut into cubes)
  • 1 cup cherry tomatoes (sliced in half)
  • 6 cups mushrooms (sliced)
  • 2 cups kale (chopped into bite size pieces and washed and dried)
  • 3 tablespoons olive oil
  • salt and ground black pepper (to taste)
  • 10 cloves garlic (not peeled)
  • 1/2 red onion (large, cut into large quarters)
  • 1 1/2 cups vegetable broth
  • 1/2 cup unsweetened almond milk
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 cup shredded cheese (vegan or vegetarian)
  • 1/2 cup gluten-free breadcrumbs (ground)
  • 1 1/2 tablespoons vegan butter (melted)
  • salt
  • pepper
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    NutritionView More

    360Calories
    Sodium20% DV470mg
    Fat20% DV13g
    Protein25% DV13g
    Carbs17% DV50g
    Fiber20% DV5g
    Calories360Calories from Fat120
    % DAILY VALUE
    Total Fat13g20%
    Saturated Fat6g30%
    Trans Fat
    Cholesterol15mg5%
    Sodium470mg20%
    Potassium740mg21%
    Protein13g25%
    Calories from Fat120
    % DAILY VALUE
    Total Carbohydrate50g17%
    Dietary Fiber5g20%
    Sugars6g12%
    Vitamin A200%
    Vitamin C50%
    Calcium15%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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