Butternut Squash Pasta Bake | Recipe Cart

Ingredients

• 1 box Chickapea Pasta (Penne (227g))
• 5 cups butternut squash, peeled, and cut into cubes (1.105kg )
• 1 cup cherry tomatoes, sliced in half (170g )
• 6 cups mushrooms, sliced (396g)
• 2 cups kale (chopped into bite size pieces and washed and dried)
• 3 tablespoons olive oil (45ml)
• Sea salt
• ground black pepper
• 10 cloves garlic (not peeled)
• ½ large red onion (cut into large quarters)
• 1 ½ cups vegetable broth (350ml )
• ½ cup unsweetened almond milk (120ml)
• ½ teaspoon sea salt
• ½ teaspoon red pepper flakes (optional)
• 1 cup shredded cheese (vegan or vegetarian)
• ½ cup ground gluten free breadcrumbs (75g)
• 1 ½ tablespoons melted vegan butter (22.5ml )
• Salt
• pepper