Winter Vegetable and Pasta Bake

Name: Winter Vegetable and Pasta Bake
Ingredients: ¼ cup bread crumbs or ground walnuts; ¼ cup bread crumbs or ground walnuts; ½ cup vegetable broth or water; ½ cup vegetable broth or water; ½ teaspoon smoked paprika; 3 tablespoons chopped fresh sage; 1 teaspoon liquid smoke; 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained; 1½ cups cooked white beans or 1 (15.5-ounce) can white beans, rinsed and drained; 8 to 12 ounces uncooked penne, rotini, or other bite-size pasta; 8 to 12 ounces uncooked penne, rotini, or other bite-size pasta; 8 to 12 ounces uncooked penne, rotini, or other bite-size pasta; 1½ cups cooked white beans or 1 (15.5-ounce) can white beans, rinsed and drained; 1 small butternut squash (about 1½ pounds) peeled, seeded, and cut into 1-inch dice; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 9 ounces Brussels sprouts, trimmed and quartered; 1 medium-size red onion, chopped

Preparation info

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

With an array of colorful vegetables, pasta, beans, and seasonings, this comforting casserole makes an especially satisfying dinner on a cold winter evening. To make this gluten-free, use gluten-free pasta and bread crumbs.

Ingredients

1 medium-size red onion, chopped
1 small butternut squash (about 1½ pounds) peeled, seeded, and cut into 1-inch dice

Stew
Dinner
Winter
Vegan
Pasta

Method

Preheat the oven to 425°F. Lightly oil a large shallow baking pan, or spray with nonstick cooking spray, or line with parchment paper. Lightly oil a 3-quart baking dish.
Arrange the onion and squash in a single layer in the prepared pan. Drizzle with a