Ingredients
- * 2 cups chopped butternut squash
* 8 ounces whole wheat rotini or other short pasta
* 2 bay leaves
* 1 cup vegetable stock
* 3 tablespoons nutritional yeast
* 1 tablespoon sesame seeds
* 2 teaspoons dijon mustard
* 1/4 teaspoon onion powder
* 1/8 teaspoon garlic powder
* pinch of nutmeg
* salt and pepper to taste
* 1/4 cup breadcrumbs
* 1 heaping tablespoon Earth Balance spread, melted
Preheat oven to 400F. Bring a pot of water to a boil for pasta. In a steamer basket, steam butternut squash until tender, about 20 minutes. Warm vegetable stock and bay leaves on stove top for 5 minutes.
Add pasta to water. While pasta is cooking, transfer the squash, stock (remove bay leaves), nutritional yeast, sesame seeds, dijon mustard, and spices to the bowl of a food processor. Process 1-2 minutes until smooth and creamy. Use more or less stock to reach desired “cheese” sauce consistency.
Once pasta is cooked to al dente, drain and return to pot. Pour sauce overtop and stir until all noodles are well coated. Pour into four small ramekins or one 8″ square baking dish coated with cooking spray. Top with breadcrumbs and drizzle with Earth Balance.
Bake for 20 minutes until breadcrumbs are browned and crisp. Serve hot!
Description
Find And Rate Low Calorie, Healthy Recipes At SparkRecipes. Plus Use Our Free Recipe Calculator To Find The Calories, Carbs, Fat, And Protein In Your Recipes.
Spark Recipes
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter