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Vegan Creamy Pasta Bake

Vegan Creamy Pasta Bake

Pasta bakes are the not only the easiest, but tastiest one-dish meals! We've put a vegan twist on ours and embraced some delicious cozy flavours with the inclusion of organic butternut squash. Warm up with this simple meal on a cold evening!


1 medium squash, butternut

1/4 cup olive oil, extra virgin

2 onions, yellow

2 cloves garlic

1 cup pasta, organic fusilli

3/4 cup nutritional yeast

3 tablespoons seasoning, italian (no salt)

1/4 cup oat milk, unsweetened

1 1/2 cups breadcrumbs

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1 medium butternut squash

1/4 cup extra virgin olive oil, divided

Kosher salt, to season 

2 onions 

2 garlic cloves

1 cup fusilli

3/4 cup nutritional yeast 

3 tbsp Italian seasoning

1/4 cup oat milk

1-1/2 cups breadcrumbs


1. Preheat the oven to 375F. Cut the squash in half, lengthwise and use a spoon to scoop out the seeds. Rub the squash with 1-1/2 tablespoons of the olive oil and season with salt.

2. Roast squash on a greased, rimmed baking sheet, cut side down. Roast until blistered and soft, about 40-45 minutes.

3. Peel and thinly slice the onions. Set aside. Peel and mince the garlic cloves. Set aside.

4. Heat a medium pot of water, generously seasoned with kosher salt over high. Once the water begins to boil, add the fusilli and cook uncovered for 8 minutes, or until pasta is al dente (tender but firm with a bite). Strain the pasta and set aside.

5. Heat a large skillet with 1 1/2 tablespoons of the olive oil (reserving the final tablespoon for the breadcrumbs) over medium-high. Once hot, reduce to medium and add the onions. Stir often and sauté until golden and caramelized, about 20 minutes.

6. Add the minced garlic and continue to sauté, stirring often, until fragrant, 2-3 minutes. Remove the pan from the heat. By this time, the squash should be ready.

7. Scoop out the flesh of the squash and add to the onion-garlic skillet. Mix everything together and add the nutritional yeast, 2 tablespoons of the Italian seasoning (reserving 1 tablespoon for the breadcrumbs), the oat milk, and a generous seasoning of salt. Mix everything together until well combined. Set aside.

8. To assemble, use a 2-quart baking dish. Add half of the sauce to the bottom of the dish. Layer in the cooked pasta  along with the remaining sauce on top.

9. Finish with the breadcrumbs. Sprinkle in the remaining Italian seasoning and the remaining a drizzle of olive oil. Bake at 375F until bubbly and the breadcrumbs are golden brown, about 25 minutes. Remove from heat and serve.