Butternut Squash Pasta Bake- Protein Deficient Vegan

Ingredients

• 4 servings Red Lentil Pasta (I used Penne)
• 1/2 cup Onion (diced)
• 1 bulb Garlic (minced)
• 1 Butternut Squash (3 - 4 cups, cubed)
• 11 oz Extra Firm Silken Tofu (I used Mori Nu)
• 1 cup Soy Milk (unsweetened)
• 1/2 cup Nutritional Yeast
• 1 tsp Salt
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 1 tbsp White Wine Vinegar
• 1/2 tsp Ground Mustard Seed
• 1/4 tsp Thyme
• 1/2 tsp Sage, rubbed
• 1 cup Vegan Parmesan (I used Follow Your Heart)