Really yummy, the creamy soup base goes great with the squiggly pasta shape I chose. a bit too thick at the end so I would add more liquid or less pasta next time (used 17.6 oz of pasta). I would also add more lemon juice because I couldn't taste it, and maybe red pepper flakes to add more complexity to the flavor.
Baked for 35 minutes instead of 40, next time I'd decrease baking time more because the edges were a bit overdone for my taste, but inside was cooked well and not too dry. I used half whole wheat flour and half white flour, maple syrup, Farmer's cow plain whole milk yogurt, vegetable oil, Tera's vanilla whey protein powder, and chocolate chips. Very yummy!
Tasty but need to bake for less time, was overcooked at 16 minutes so check at 13 minutes next time. Added protein powder and used 4 small bananas that I thawed from frozen.
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