Servings: 2 Time: 5 minutes
Great for a group or1/2 recipe for a few folks. Add steamed veggies if you like. Add more milk and water if you need more sauce. I do because I ive with teh “Goop King”.
Ingredients
- 2 medium acorn squash halved and seeded
- 8 ounces cavatappi pasta
- 1 cup cooked chickpeas
- 2 cups or more non-dairy milk
- 2 T white miso
- 3 T lemon juice
- 3 T tapioca flour
- 1/8 cup nutritional yeast
- ½ t salt
- 1 ½ T corn starch
- 1 T garlic powder
- 1 T onion powder
- ¼ t nutmeg
- 2 t dry mustard
- 1 T butter
- ½ C bread crumbs
- 2 t dried sage
- Vegan bacon strips
Directions
- Preheat oven to 375 degrees F.
- Cook squash cut side down in Instant Pot for 10 minutes. Remove, cool, and scoop out flesh.
- While the squash cools, wash out Instant Pot and cook pasta, slightly submerged with water, for 2 minutes in Instant Pot. Combine melted butter and bread crumbs in a small bowl.
- Add all ingredients, except pasta, bread crumbs, and bacon, to a blender and blend until creamy. Add water or milk to the desired consistency.
- Drain the pasta and put in a 9×13 lightly greased pan.
- Pour sauce onto pasta and mix in. I may add frozen peas or steamed onions, totally optional. Sprinkle with sage, lay bacon on top, and then cover with bread crumbs.
- Bake covered for 10 minutes and unbaked for 10 minutes. Serve.
Notes: I would use penne or rotini pasta. I used a barista milk for extra creaminess. But, soy is perfect
Abbreviations: C = cup; oz = ounce; Tbsp = tablespoon; tsp = teaspoon
Copyright Marty Davey, RD, 2025. All rights reserved.
