Gluten free Ronzoni penne pasta
2 cups diced butternut squash
3/4 cup vegetable broth
1/4 cup almond milk
2 tbsp nutritional Yeast
2 tbsp vegan parmesan
1/4 tsp mustard powder
Half tsp garlic powder
Tbsp truffle oil
1 pack sliced baby bella mushrooms
Salt to taste
Prepare your pasta according to box directions.
Preheat the oven to 375f
1. Boil the butternut squash until soft and drain.
2. In a nutribullet blend, butternut squash, milk , salt, broth , parmesan, yeast , garlic, and mustard. Blend ingredients well if its too thick add more milk or broth. Add salt to taste.
3. In a pan spray a parchment and drizzle truffle oil on mushrooms and sprinkle salt and parmesan. Bake for 15 minutes tossing in between.
4. Mix pasta with sauce and top with mushrooms. Enjoy!!!
Save the cheese for other dishes like broccoli with cheese souffle or eggs, on toast with vegetables etc.