Baked Penne

Ready in : 45 mins

Baked Penne might be just the hor d'oeuvre you are searching for. Watching your figure? This dairy free, lacto ovo vegetarian, and vegan recipe has 241 calories, 11g of protein, and 1g of fat per serving. This recipe serves 8. For 73 cents per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. Only a few people made this recipe, and 1 would say it hit the spot. If you have water, nutritional yeast, kale, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 92%, which is excellent. If you like this recipe, you might also like recipes such as Baked Penne, Baked Penne, and Baked Penne.

Diets

DAIRY FREE

LACTO OVO VEGETARIAN

VEGAN

Ingredients

butternut squash

1 small

onion

0.5 large

baby portobella mushrooms

4

penne pasta

12 ounces

tomato paste

0.25 cup

jalapeño pepper

1

water

1 cup

nutritional yeast

1 cup

garlic powder

0.5 teaspoon

salt

0.5 teaspoon

pepper

0.5 teaspoon

seasoning

1 teaspoon

kale

2 cups

Cooking in Steps

1
Preheat the oven to 400*.

oven
2
Chop butternut squash into 1" pieces and roast on a baking sheet sprayed with cooking spray until lightly browned, about 30-40 minutes.

butternut squash

cooking spray

baking sheet
3
Once the squash is done baking, reduce heat to 350*.

squash
4
Bring a pot of water to a boil and cook pasta according to package directions, using the shortest recommended cooking time.

pasta

water

pot
5
While pasta is cooking, saute onions and mushrooms.

mushrooms

onion

pasta
6
In 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.

italian seasoning

nutritional yeast

butternut squash

garlic powder

black pepper

tomato paste

water

salt

food processor
7
Mix with drained pasta, onions, mushrooms and kale.

mushrooms

onion

pasta

kale
8
Spray a 9"x13" pan with cooking spray and pour pasta mixture into pan.

cooking spray

pasta

frying pan
9
Bake uncovered at 350* for 30 minutes.

oven

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Baked Penne

Diets

DAIRY FREE

LACTO OVO VEGETARIAN

VEGAN

Ingredients

butternut squash

1 small

onion

0.5 large

baby portobella mushrooms

4

penne pasta

12 ounces

tomato paste

0.25 cup

jalapeño pepper

1

water

1 cup

nutritional yeast

1 cup

garlic powder

0.5 teaspoon

salt

0.5 teaspoon

pepper

0.5 teaspoon

seasoning

1 teaspoon

kale

2 cups

Cooking in Steps

1 Preheat the oven to 400*.

2 Chop butternut squash into 1" pieces and roast on a baking sheet sprayed with cooking spray until lightly browned, about 30-40 minutes.

butternut squash

cooking spray

3 Once the squash is done baking, reduce heat to 350*.

squash

4 Bring a pot of water to a boil and cook pasta according to package directions, using the shortest recommended cooking time.

pasta

water

5 While pasta is cooking, saute onions and mushrooms.

mushrooms

onion

pasta

6 In 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.

italian seasoning

nutritional yeast

butternut squash

garlic powder

black pepper

tomato paste

water

salt

7 Mix with drained pasta, onions, mushrooms and kale.

mushrooms

onion

pasta

kale

8 Spray a 9"x13" pan with cooking spray and pour pasta mixture into pan.

cooking spray

pasta

9 Bake uncovered at 350* for 30 minutes.

Nutrition ?

Similar Recipes

Tuscan White Bean Soup with Olive Oil and Rosemary

Tortellini In Brodo

Moroccan Couscous and Chickpea Salad

Cherry Coconut Milk Smoothie

Buffalo Wing Hummus

1
Preheat the oven to 400*.

2
Chop butternut squash into 1" pieces and roast on a baking sheet sprayed with cooking spray until lightly browned, about 30-40 minutes.

3
Once the squash is done baking, reduce heat to 350*.

4
Bring a pot of water to a boil and cook pasta according to package directions, using the shortest recommended cooking time.

5
While pasta is cooking, saute onions and mushrooms.

6
In 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.

7
Mix with drained pasta, onions, mushrooms and kale.

8
Spray a 9"x13" pan with cooking spray and pour pasta mixture into pan.

9
Bake uncovered at 350* for 30 minutes.