- Cook a whole box of whatever pasta you prefer (I use quinoa spirals pasta because the texture is awesome, it doesn’t fall apart, and quinoa is a complete protein-meaning it possesses good proportions of the 9 amino acids for your body to use)
- Blend:
- 1 cup buttercup squash puree (you can use any squash)
- 2 cups non dairy milk
- 1.5 tablespoons arrowroot (any kind of flour is fine too)
- 5 tablespoons nutritional yeast
- Thyme, salt, sage, black pepper, pinch of asafoetida, pinch of cayenne
- 2 teaspoons stone ground mustard
- Sauté up 2 zucchini
- I made my own breadcrumbs using gluten-free vegan bread but you can use whatever you’d like! Mix 2 cups of breadcrumbs with scallions, salt, rosemary, sage, and avocado oil (or whatever oil you prefer)
- Put the pasta in a large casserole dish, add in the sauce, cooked zucchini, mix it up. Top it with breadcrumb mixture.
- Bake at 400 degrees F for about 25 minutes.
- Enjoy 🙂
@est_wellness
@tousleveg