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healthy fall pasta bowls

Healthy Fall Pasta Bowls with Butternut Squash and Lemon-Pepper Tofu

Cozy, plant-forward meal prep for busy weekdays
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Servings: 3 servings
Ingredients Method

Ingredients
  

  • 4 cups butternut squash chopped
  • 1 onion quartered
  • 4-5 garlic cloves roughly chopped
  • 2 tbsp olive oil
  • ⅓ cup parmesan cheese (or 2 Tbsp nutritional yeast)
  • 1 tbsp fresh sage minced
  • 1-2 cups vegetable broth
  • salt + pepper to taste
  • 6 oz dry whole grain pasta cooked
  • 1½ cups broccoli cooked
  • 12 oz lemon pepper tofu (store-bought or homemade)

Method
 

  1. Roast the veggies – Preheat oven to 400°F. On a baking sheet, toss butternut squash, onion, and garlic with olive oil, salt, and pepper. Roast for about 20 minutes, until squash is tender.
  2. Blend the sauce – In a blender, combine roasted vegetables, parmesan (or nutritional yeast), sage, and 1 cup vegetable broth. Blend until smooth, adding more broth to reach a creamy, pourable sauce. Adjust salt and pepper to taste.
  3. Assemble bowls – Divide sauce between 3 containers. Top each with cooked pasta, broccoli, and lemon pepper tofu.
  4. Store & serve – Store in the fridge for up to 5 days. To serve, stir everything together and heat, adding a splash of broth or water if needed. Enjoy hot or cold!