Creamy Butternut Pasta Bake

Vegan comfort food to the max.

FOR THE PASTA:
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 butternut squash (about 1/2 medium squash)
1/2 cup canned full-fat coconut milk
2 teaspoons freshly squeezed lemon juice

FOR THE BREADCRUMB TOPPING:
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

View the full recipe at Kitchen Treaty →