The other day, my husband made an amazing butternut cream sauce. He had plans to use it in this butternut pasta casserole. This dish is perfect comfort food that just so happens to be vegan and gluten free! It was a super cinch to make too. This butternut pasta casserole would make a great main dish for a plant based Thanksgiving. I also think the veggies can we swapped out for whatever you have on hand. We just happened to have peas and carrots, so that is what we used. If you are looking for more plant based Thanksgiving ideas, you can check out this post.

We actually made the sauce the day before the casserole, so you can do that if you want to save time. This should last 5 days in the fridge. I haven’t tried freezing it, but I imagine it might freeze well too.

Butternut Pasta Casserole

Butternut Pasta Casserole print shopping list The perfect dish for a plant based Thanksgiving! Ingredients One 12-ounce package brown rice penne or elbow pasta

1 cup diced onion

1 cup diced carrots

1 cup peas

3 cups butternut cream sauce

1/4 cup nutritional yeast (optional)

1/4 cup gluten-free panko bread crumbs

1/4 cup chopped green onions Instructions Cook pasta al dente (about 5 minutes) and remove from water and put in a casserole dish . Mix in peas, onions, and carrots. Mix in the sauce and nutritional yeast Cover the dish and cook at 350 for 40 minutes. Uncover and top with panko bread crumbs and cook for another 10 minutes Remove from oven. Top with green onions and serve. by Melissa King