Vegetarian

Vegan Cheesey Pasta with Spinach and Acorn Squash is for Dinner.

Vegan Cheesey Pasta with Spinach and Acorn Squash takes 30 minutes to prepare.

Vegan Cheesey Pasta with Spinach and Acorn Squash takes 25 minutes to cook.

Vegan Cheesey Pasta with Spinach and Acorn Squash makes 6 servings.

The ingredients for Vegan Cheesey Pasta with Spinach and Acorn Squash are:

Acorn squash, 3 cups
Almond Breeze Almond Milk, Unsweetened Original, 3 cups
Garlic, 4 cloves
Arrowroot powder, 3 tbsp
Lemon juice, 1.5 tbsp (remove)
Soy sauce (tamari), 1.5 tbsp
Nutritional yeast, 1.125 cups
Dijon, 1.5 tbsp
Salt, 1.5 tsp
Italian herb seasoning, 1.125 tsp
Cayenne pepper, 0.25 tsp
Black pepper, .25 tsp
Hodgson Mill whole wheat spiral pasta, 14 oz
Spinach, fresh, 2 cups
Panko, 0.25 cup
Walnuts, ground or finely chopped, 2 oz

Here is how you make Vegan Cheesey Pasta with Spinach and Acorn Squash:

Cook acorn squash.Cook pasta.Scrape squash flesh (about 3 cups) into blender. Puree squash with all ingredients (except pasta, spinach, panko & walnuts).Mix pasta, spinach & sauce in 9x13 pan. Cook 20 mins at 350. Add panko & walnuts and broil 5 mins or until toasted. Cool 5 mins before serving so sauce will set.Serving Size: 6Number of Servings: 6Recipe submitted by SparkPeople user CHEZDISHMAN.

The nutritional information for Vegan Cheesey Pasta with Spinach and Acorn Squash is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 473.2

• Total Fat: 10.2 g
• Cholesterol: 0.0 mg
• Sodium: 1,026.9 mg
• Total Carbs: 73.6 g
• Dietary Fiber: 15.4 g
• Protein: 26.2 g

The dietary needs meet for Vegan Cheesey Pasta with Spinach and Acorn Squash is Vegan