Baked Penne

• butternut squash1 small
• onion0.5 large
• baby portobella mushrooms4
• penne pasta12 ounces
• tomato paste0.25 cup
• jalapeño pepper1
• water1 cup
• nutritional yeast1 cup
• garlic powder0.5 teaspoon
• salt0.5 teaspoon
• pepper0.5 teaspoon
• seasoning1 teaspoon
• kale2 cups

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.