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18Ingredients
70Minutes
310Calories
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Ingredients
US|METRIC
6 SERVINGS
- 8 oz. whole wheat penne pasta
- 1 Tbsp. olive oil
- 1 cup yellow onion (chopped, about 1/2 medium onion)
- 2 cloves garlic (minced)
- 2 cups vegetable broth
- 1 tsp. dry mustard
- 1/2 tsp. smoked paprika
- 1/4 tsp. kosher salt (+ more to taste)
- 1/8 tsp. freshly ground black pepper (+ more to taste)
- 1 Tbsp. tamari soy sauce (to taste)
- 4 cups butternut squash (diced, about 1/2 medium squash)
- 1/2 cup full fat coconut milk (canned)
- 2 tsp. lemon juice (freshly squeezed)
- 1/2 cup panko breadcrumbs
- 1/2 tsp. dried thyme (or 1 teaspoon fresh thyme)
- 1/4 tsp. smoked paprika
- 1/4 tsp. kosher salt
- 2 Tbsp. olive oil
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NutritionView More
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310Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories310Calories from Fat110 |
% DAILY VALUE |
Total Fat12g18% |
Saturated Fat5g25% |
Trans Fat |
Cholesterol |
Sodium700mg29% |
Potassium520mg15% |
Protein8g |
Calories from Fat110 |
% DAILY VALUE |
Total Carbohydrate47g16% |
Dietary Fiber6g24% |
Sugars5g |
Vitamin A210% |
Vitamin C40% |
Calcium8% |
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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Reviews(4)
ML Inch 2 years ago
So delicious!! I added plant based meatballs by baking them then placing them evenly on top of the pasta before adding the sauce and baking. I also sautéed spinach separately and added it to the dish after serving it on my plate.
Kim Evans 3 years ago
What a winner! First pasta bake ive made since being vegan and absolutely loved this! Super creamy and tasty. Simple to make as well. I added in a cup of frozen peas and some mushrooms after i blitzed the sauce (i used a hand blender). I didnt have the breadcrumb mixture so just sprinkled Nutritional yeast on top which came out fine. I used an entire tin of coconut milk as made a little more pasta than was called for. It made dinner for 2 nights for the 2 of us! Properly would be good served with a side salad and garlic bread.