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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. oil (I used avocado)
- 8 cups butternut squash (cut into 1 inch cubes)
- 1 tsp. salt
- 1 tsp. pepper
- 1 tsp. crushed red pepper (add more for a spicy sauce)
- 1/2 tsp. dried oregano
- 1/2 tsp. dried thyme
- 1 1/2 cups dairy-free milk (unsweetened)
- 8 oz. jumbo pasta shells
- 14 oz. tofu (container, drained and patted dry)
- 1/2 lemon (small, seeded and juiced)
- 1/4 cup dairy-free milk (unsweetened)
- 1/4 cup nutritional yeast
- 1 tsp. dried thyme
- 1 tsp. dried oregano
- 1 Tbsp. garlic powder
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 1/2 cups fresh spinach (chopped thinly)
- 1 cup mozzarella cheese (dairy-free)
- 1 tsp. crushed red pepper
- 12 sage leaves (fried)
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