Squash & Tofu Bacon Pasta

Directions

1. 1

   Slice the zucchini and yellow squash and season with salt and black pepper.

2. 2

   Add them to a greased baking sheet in a single layer and spray with olive oil before baking in the oven at 425 degrees for 25-30 minutes.

3. 3

   Boil a large pot of heavily salted water and cook the pasta until al dente.

4. 4

   Melt plant-based butter with olive oil in a large skillet over medium-low heat.

5. 5

   Add the diced onions and sliced sage and cook until they’re soft and starting to turn golden.

6. 6

   Add the nutritional yeast, some of the pasta water, and half of the baked squash to the skillet.

7. 7

   Add the tofu bacon bits, the zest of one lemon, and more plant-based butter to the skillet.

8. 8

   Stir until the butter has melted completely and everything is well combined.