2 C. Vegetable Penne Pasta
1 Zucchini, sliced
1 C. Pumpkin Puree
1/4 C. Nutritional Yeast
1/4 tsp. Garlic Salt
2 Cloves Garlic, diced
1/8 C. Sunflower Seeds, rough chopped
9x9 Glass Baking Dish
Cook pasta until just past al detente. Drain and rinse with cold water and set aside. Mix pumpkin puree, nutritional yeast and garlic salt. Fold in pasta. Scoop into baking dish and gently press down evenly with the back of a spoon or spatula. Layer sliced zucchini across entire top. Cover with even layer of sunflower seeds and sprinkle chopped garlic on top. I love garlic, so I also sprinkled an extra dab of garlic salt on top. Bake in preheated oven at 400 degrees Fahrenheit for 30 minutes. Viola!
This recipe is brought to you by, "The Vegan Stoner Cookbook: 100 Easy Vegan Recipes to Munch" by, Sarah Conrique
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