Baked Penne

Baked Penne

VegetarianVeganDairy FreeVery Healthy

Basic Information

  • Servings: 8
  • Ready in: 45 minutes
  • Preparation time: -
  • Cooking time: -
  • Rating: 94.78
  • Health score: 100.00
  • Weight Watcher points: 5.00

Summary

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.

Ingredients

  • butternut squash
    butternut squash1 small
  • onion
    onion0.5 large
  • baby portobella mushrooms
    baby portobella mushrooms4
  • penne pasta
    penne pasta12 ounces
  • tomato paste
    tomato paste0.25 cup
  • jalapeño pepper
    jalapeño pepper1
  • water
    water1 cup
  • nutritional yeast
    nutritional yeast1 cup
  • garlic powder
    garlic powder0.5 teaspoon
  • salt
    salt0.5 teaspoon
  • pepper
    pepper0.5 teaspoon
  • seasoning
    seasoning1 teaspoon
  • kale
    kale2 cups
Instructions

Step 1

Preheat the oven to 400*.

Step 2

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

Step 3

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

Step 4

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

Step 5

While pasta is cooking, saute onions and mushrooms.

Step 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.

Step 7

Mix with drained pasta, onions, mushrooms and kale.

Step 8

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

Step 9

Bake uncovered at 350* for 30 minutes.

Categories

Dish Types: side dish, antipasti, starter, snack, appetizer, antipasto, hor d'oeuvre

Diets: dairy free, lacto ovo vegetarian, vegan

Source Information

Source: Foodista

License: CC BY 3.0

View Original Recipe