A pan of creamy, hearty comfort food – this Vegan Pasta Bake is an exciting twist on baked pasta. It has mushrooms, kale, a creamy butternut squash sauce, no cheese, is gluten free and of course vegan!
Heat 1 tablespoon of olive oil in a pan. Add the onion and garlic slices and sauté covered on low heat until caramelized (about 20 minutes).
Bring the salted water back to a boil and add the Chickapea pasta. Bring the water back to a boil and cook the pasta for 3-4 minutes until just starting to soften. Drain pasta, rinse with cold water and set aside.
By now the onion and garlic should be caramelized. Transfer them to the blender with the butternut squash cubes. Add almond milk, vegetable broth, 2 tablespoons nutritional yeast, salt, turmeric, and black pepper. Blend until smooth and set aside.
Bake at 350°F for 20-30 minutes until heated through. Top with basil ribbons after baking.
I used an oven safe 10-inch cast iron pan for this stove-to-oven recipe. Alternatively, you can also combine all ingredients in a casserole dish at the end