Butternut Squash Pasta Bake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetable-forward pasta bake loaded with butternut squash, kale, mushrooms, and topped with breadcrumbs. Creamy and protein-rich, it's a satisfying vegetarian weeknight meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 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 and ground black pepper to taste
- 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 and pepper to taste
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 50m
- Sodium
- 394mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1010mg
- Calcium
- 259mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 394MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.