Combine vegan roasted butternut squash purée/soup with the vegan shreds on a low heat until melted, adding parsley, black pepper, powdered onion and garlic to taste. Then add the cooked and drained rotini pasta and gently stir to coat. Add caraway and rye bread with a little vegan butter (melted) and process down into a fine crumble. Pour the pasta mixture into a casserole dish and top with rye crumble. Bake at 350°F for 30 minutes. Meanwhile, grill or sauté asparagus spears with some olive oil, then arrange them onto the bake towards the last stage of the cooking process.
Recipe by Julia Seltmann
Runner Up: Vegan Shred Photo Contest, 06/2012