INGREDIENTS
1 3/4 lbs
butternut squash
1 cup
onion
4 cloves
garlic
1/2 tsp
thyme
2 cups
plant milk
2 tbsp
nutritional yeast
1 tbsp
white wine vinegar
1/4 tsp
sea salt
1/8 tsp
pepper
8 ozs
grain penne pasta
3 cups
broccoli florets
1 serving
basil leaves