Baked Penne

Name: Baked Penne
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 8
Cuisine: Italian
Ingredients: 1 piece Butternut Squash (1 small butternut squash, peeled& seeded); ½ piece Yellow Onion (1/2 large onion, chopped); 4 pieces Mushrooms (4 baby portobella mushrooms, chopped); 12 oz Penne Pasta (12 ounces penne pasta (I used Garden Delight, any would work)); ¼ cup Tomato Concentrate (1/4 cup tomato paste); 1 piece Jalapeño (1 jalapeño pepper, chopped& partially seeded (depends how hot you want it!)); 1 cup Water (1 cup water); 1 cup Nutritional Yeast (cup nutritional yeast); ½ tsp Garlic Powder (1/2 teaspoon garlic powder); ½ tsp Table Salt (1/2 teaspoon salt); ½ tsp Black Pepper (1/2 teaspoon black pepper); 2 cup Kale (2 cups kale, chopped)

90 minItalian

Servings8

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Vegetarian
Vegan
Dairy Free
Pescatarian

Steps

1Preheat the oven to 400*.
2Chop butternut squash into 1" pieces and roast on a baking sheet sprayed with cooking spray until lightly browned, about 30-40 minutes.
3Once the squash is done baking, reduce heat to 350*.
4Bring a pot of water to a boil and cook pasta according to package directions, using the shortest recommended cooking time.
5While pasta is cooking, saute onions and mushrooms.
6In a food processor, combine about 1 cup roasted butternut squash cubes, tomato paste, jalapeo, water, nutritional yeast, garlic powder, salt, black pepper, and Italian seasoning until well blended.
7Mix with drained pasta, onions, mushrooms and kale.
8Spray a 9"x13" pan with cooking spray and pour pasta mixture into pan.
9Bake uncovered at 350* for 30 minutes.