Butternut Squash Tempeh Baked Pasta

Butternut Squash Tempeh Baked Pasta

Print Recipe
Ingredients Method

Ingredients
  

  • 1/2 butternut squash peeled and cut into pieces
  • 2 garlic cloves peeled
  • 1 shallot peeled
  • 1/2 tsp salt
  • 1 tbsp nutritional yeast
  • 1-2 cups water
  • 1 brick Henrys Crumbled Tempeh
  • 1-2 cups pasta cooked according to the package

Method
 

  1. Add the squash to a pot and cover with water. Bring to a boil and allow to cook until fork tender.
  2. Place the cooked squash in a blender with garlic, shallot, salt, nutritional yeast, and half the water. Blend until smooth. If needed add more water.
  3. Add the tempeh to an oven safe dish, add the cooked pasta and squash sauce. Mix to combine. Drizzle with olive oil and bake at 400F for 15 minutes. Serve and dig in!