Autumn veggies and fresh herbs make this baked whole grain pasta dish extra cozy.
Course dinner, entree
Cuisine dairy-free, fall, vegan
Prep Time 10 minutesminutes
Cook Time 35 minutesminutes
Total Time 45 minutesminutes
Servings 4
Author Stephanie McKercher, RDN
Ingredients
2-4tablespoonsgrapeseed oilor cooking oil of choice
½cupdiced red onion
2 ¼cupscubed butternut squash1-inch cubes
Salt and pepper to taste
1teaspoonminced garlic3-4 cloves
¾cupcorn kernelsfresh or frozen
½cuphalved baby bella mushroomsor mushrooms of choice
½cupfinely chopped kale
128 ounce can tomato puree
6tablespoonsnutritional yeastdivided
1teaspooncrushed red pepperdivided (optional)
2cupscookedto just before al dente whole wheat penne (or short pasta of choice)
2-3sprigs each fresh rosemarythyme, and sage (look for them together in poultry seasoning mixes)
¼cuphemp seeds
Instructions
Preheat oven to 350ºF and heat oil over medium heat in a Dutch oven or oven-safe pot. Add onion and cook until translucent, about 5 minutes. Add butternut squash cubes, salt, and pepper. Add additional oil as needed to prevent sticking, cover, and cook until squash is tender, about 6-8 minutes.
Add garlic, corn, and mushrooms, cover, and cook another 3-4 minutes. Add kale, tomato puree, 4 tablespoons nutritional yeast, ½ teaspoon crushed red pepper (if using), cooked pasta, and stir to combine.
Place fresh herbs on top of mixture, cover, and place Dutch oven on center rack of oven. Bake about 20 minutes.
Remove from oven and top with hemp seeds and remaining nutritional yeast and crushed red pepper. Allow to cool slightly before serving.