Vegan Butternut Squash Pasta Bake (Gluten-Free)

Name: Vegan Butternut Squash Pasta Bake (Gluten-Free)
Total time: 70 min
Ingredients: 1 butternut squash; 1 onion, peeled and roughly sliced; 6 garlic cloves, skin removed but left whole; 1 tablespoon olive oil; 18 oz (500 g) dried pasta such as conchiglie or penne ((gluten-free if necessary)); Two large handfuls (100 g) chopped kale; ½ cup (80 g) mixed nuts or seeds ((I used a mix of walnuts and sunflower seeds)); 4 tablespoons nutritional yeast, divided; 2 teaspoons dried sage, divided; 1¾ cups (400 ml) plant-based milk or vegan stock ((see notes)); 1 tablespoon vegan Dijon mustard; Juice of 1 lemon; Salt; pepper

thepeskyvegan.com

This creamy butternut squash pasta bake is hearty, filling, and delicious. Also gluten-free, it's a shining example of vegan comfort food.

View full recipe on thepeskyvegan.com

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 thepeskyvegan.com.

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Ingredients

1 butternut squash
1 onion, peeled and roughly sliced
6 garlic cloves, skin removed but left whole
1 tablespoon olive oil
18 oz (500 g) dried pasta such as conchiglie or penne ((gluten-free if necessary))
Two large handfuls (100 g) chopped kale
½ cup (80 g) mixed nuts or seeds ((I used a mix of walnuts and sunflower seeds))
4 tablespoons nutritional yeast, divided
2 teaspoons dried sage, divided
1¾ cups (400 ml) plant-based milk or vegan stock ((see notes))
1 tablespoon vegan Dijon mustard
Juice of 1 lemon
Salt
pepper