CREAMY VEGAN BUTTERNUT PASTA BAKE

Creamy Vegan Butternut Pasta Bake image

Vegan comfort food to the max. Butternut squash, garlic, smoked paprika ... pureed into a velvety sauce that smothers al dente whole wheat penne. And then sprinkled with herbed bread crumbs, and baked until bubbly and golden-brown. Mmmm.

Provided by Kare for Kitchen Treaty

Time 1h10m

Number Of Ingredients 18

Ingredients

8 ounces whole wheat penne pasta
1 tablespoon olive oil
1 cup chopped yellow onion (about 1/2 medium onion)
2 medium cloves garlic (minced)
2 cups vegetable broth
1 teaspoon dry mustard
1/2 teaspoon smoked paprika
1/4 teaspoon kosher salt + more to taste
1/8 teaspoon freshly ground black pepper + more to taste
1 tablespoon Tamari or low-sodium soy sauce (to taste)
4 cups diced peeled butternut squash (about 1/2 medium squash)
1/2 cup canned full-fat coconut milk
2 teaspoons freshly squeezed lemon juice
1/2 cup Panko breadcrumbs
1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme)
1/4 teaspoon smoked paprika
1/4 teaspoon kosher salt
2 tablespoons olive oil

Steps:

Bring a large pot of water to a boil. Cook pasta according to package directions, stopping 1 to 2 minutes short of the recommended cooking time so that the pasta is nice and al dente. Drain, return to pot, and set aside.
While the pasta is cooking, start the sauce. Set a large saute pan over medium heat. When hot, add the olive oil. Add the onions and saute, stirring occasionally, until soft and turning brown, 7-8 minutes. Add garlic and cook, stirring, for another minute.
Add broth, stirring to loosen up the bits of cooked onion at the bottom of the pan. Stir in the dry mustard, smoked paprika, salt, black pepper, and Tamari. Add the butternut squash. Bring to a boil. Reduce to a simmer and cover the pan. Cook until the squash is tender, 7-8 minutes.
Preheat oven to 350 degrees Fahrenheit.
Remove veggies from heat, remove lid, and let sit until cool enough to handle. Transfer to the pitcher of a blender. Add coconut milk and lemon juice. Puree until smooth. Taste and add additional salt and pepper, if desired. If the sauce is too thick to move around in the blender, thin it with a little more vegetable broth.
Pour the butternut sauce over the pasta in the pot. Stir gently to combine. Pour into a 2-quart baking dish (approx. 8-inch by 8-inch should be fine). It will seem seem soupy, but it will thicken up when it bakes!
Make the breadcrumb topping. Add Panko breadcrumbs to a small bowl along with the thyme, paprika, and salt. Mix to combine. Drizzle the olive oil over the breadcrumb mix and stir until combined. Spoon over the top of the pasta.
Bake at 350 degrees until bubbly and the breadcrumbs are golden brown, about 25 minutes.
Let cool for a few minutes before serving.