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Baked Penne

45 min
8 servings
Health Score: 100/100
0.73 per serving
1 likes
Side Dish Antipasti Starter Snack Appetizer Antipasto Hor D'Oeuvre Dairy Free Lacto Ovo Vegetarian Vegan
Baked Penne

Ingredients

  • 1 butternut squash (seeded, small)
  • 1/2 cooking onions (chopped, large)
  • 4 crimini mushrooms (chopped)
  • 12 oz penne pasta (I used Garden Delight, any would work)
  • 1/4 cup tomato paste
  • 1 jalapeno peppers (hot, seeded, depends how you want it!)
  • 1 cup ice water
  • 1 cup nutritional yeast
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp dsh pepper (black)
  • 1 tsp seasoning (italian)
  • 2 cup kale ) (chopped)

About

Baked Penne might be just the hor d'oeuvre you are searching for. Watching your figure? This dairy free, lacto ovo vegetarian, and vegan recipe has 241 calories, 11g of protein, and 1g of fat per serving. This recipe serves 8. For 73 cents per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. Only a few people made this recipe, and 1 would say it hit the spot. If you have water, nutritional yeast, kale, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 92%, which is excellent. If you like this recipe, you might also like recipes such as Baked Penne, Baked Penne, and Baked Penne.

Nutrition (per serving)

237kcal
Calories
49g
Carbohydrates
1g
Fat
6g
Fiber
10g
Protein
5g
Sugar

Instructions

  1. 1

    Preheat the oven to 400*.

  2. 2

    Chop butternut squash into 1" pieces and roast on a baking sheet sprayed with cooking spray until lightly browned, about 30-40 minutes.

  3. 3

    Once the squash is done baking, reduce heat to 350*.

  4. 4

    Bring a pot of water to a boil and cook pasta according to package directions, using the shortest recommended cooking time.

  5. 5

    While pasta is cooking, saute onions and mushrooms.

  6. 6

    In a food processor, combine about 1 cup roasted butternut squash cubes, tomato paste, jalapeo, water, nutritional yeast, garlic powder, salt, black pepper, and Italian seasoning until well blended.

  7. 7

    Mix with drained pasta, onions, mushrooms and kale.

  8. 8

    Spray a 9"x13" pan with cooking spray and pour pasta mixture into pan.

  9. 9

    Bake uncovered at 350* for 30 minutes.

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Preparation Details

Total Time: 45 minutes

Servings: 8

Very Healthy

Dietary Information

Vegetarian: No

Vegan: Yes

Gluten Free: No

Dairy Free: Yes

Low FODMAP: No

Source: Foodista

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