Butternut Squash Pasta Bake- Protein Deficient Vegan
This is such a good, creamy Fall pasta! It comes out to 27% protein. Extra Firm High Protein and Nutritional Yeast is used in the sauce.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at proteindeficientvegan.com.
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)
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