Autumn Veggie Pasta Salad Buddha Bowl

Veggie Penne, Autumn Pasta Buddha Bowl

Enjoy this Pasta Bowl by @veganfoodcrazy. We used Ancient Harvest Grain-Free Veggie rotini pasta to make this dish.


1 package of Ancient Harvest Veggie Rotini Pasta (cook according to box directions- set aside a cup of the cooking water when you drain it)
2 tbsp vegan pesto
2 tbsp lemon juice
1 cup nutritional yeast
1 cup of reserved pasta cooking water
1 lb of butternut squash, cubed
2 tbsp vegan butter
2 cloves garlic minced
2 sage leaves
Salt and pepper
Grape tomatoes (blistered on the stovetop)
Spring mix
Sunflower seeds to taste


Preheat the oven at 400F
Mix the butternut squash with butter, garlic, sage, salt and pepper.
Roast in the oven for 30 to 40 minutes (until cooked).
In a bowl, mix the cooked pasta with the pesto, add the butternut squash, tomatoes, spring mix and sunflower seeds.