Pumpkin Baked Penne with Caramelized Onions and Italian Crumb Topping

Today for dinner I decided to modify a recipe out of Veganomicon.  I didn’t change too much but just enough to make a difference.

This is a tofu ricotta (home made!), pumpkin, caramelized onions, whole wheat penne, and ezekiel 4:9 bread with herbs crumb topping ‘casserole’.   I made a single serving and the flavors went together perfectly.  I am going to make this for my family one day since my mom tried it and said it was great! Served Trader Joe’s Britney Blend on the side.

Including some grapes I munched on, this delicious dish came in at 390 calories, 20 grams of protein, and 15 grams of fiber.

Time for Biggest Loser and my workout!

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6 Comments »

  1. VeggieGirl said

    pumpkin baked penne… looks so rich and delicious! yum!

  2. Ooh wow, another vegan blog! Looks great :o).

  3. Natalie said

    sounds interesting
    i might try this recipe out this week 🙂

  4. veganseat said

    Thanks VeggieGirl and ChocolateCoveredVegan!!

    Natalie– I just followed the Veganomicon instructions with my own ingredients. So, if you decide to try it out just follow the book 🙂

  5. Kath said

    That looks fabulous!!! I’m making pumpkin penne tomorrow night (stove-top) but I’d definitely want to try that sometime (sans onions 🙂 )

  6. veganseat said

    Thank you Kath!

    It’s really great and the bites without onion were fantastic as well so I think that would turn out great. The spices are pretty strong and if ever decide you need directions or instructions, feel free to email me!

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