Roasted squash pasta
The ultimate comfort food. A source of protein & fibre, this creamy roasted squash pasta bake is the hearty dish you have been waiting for. Even better, it is made in one pot! Did we mention it has 20g of protein per serve and nearly half your daily fibre fix? (You should be aiming for 30g of fibre daily).
If you are someone who has been told pasta is a 'treat food', not the healthiest, too unbalanced or too 'carby', we are here to tell you otherwise. The plant variety in this dish makes it incredibly nourishing for your gut, and, it will make you happy and leave you feeling satiated.
We hope you give it a go & love it as much as we do.
Recipe (serves 2):
Method:
If you are someone who has been told pasta is a 'treat food', not the healthiest, too unbalanced or too 'carby', we are here to tell you otherwise. The plant variety in this dish makes it incredibly nourishing for your gut, and, it will make you happy and leave you feeling satiated.
We hope you give it a go & love it as much as we do.
Recipe (serves 2):
- 160g wholegrain gluten-free pasta
- 280g butternut squash, cut into chunks
- 150ml plant based milk
- 1 cube of vegetable stock
- 1 medium onion (~150g)
- 4 tbsp nutritional yeast
- 3 tbsp olive oil
- A few sage leaves
- Small bunch of fresh rosemary
- ¼ tsp turmeric
- ½ tsp ground cumin
- Salt and pepper to taste
- 40g vegan grated mozzarella
Method:
- Preheat the oven to 200C and line a baking tray with parchment paper.
- Place the butternut chunks, drizzle with some olive oil, salt and pepper, and roast for 30 min or so.
- Once cooked, remove from the oven, while keeping the oven on.
- For the sauce, heat a large saucepan with the last tablespoon of olive oil, chop the onion and add to the saucepan.
- Once golden-brown, add the oat milk, vegetable stock cube, turmeric and cumin, as well as the nutritional yeast.
- Bring to a simmer and mix gently. Then add the butternut into the saucepan and mix once again. Let it cook for 15 min.
- In the meantime, cook the pasta al dente as per packet instructions.
- Transfer the sauce content into a blender and blend until a thick, smooth sauce forms. Add more oat milk if necessary.
- Pour about a third of the sauce into an oven dish, then add the drained pasta.
- Pour the rest of the sauce on top, covering it with fresh rosemary and sage, and the grated mozzarella.
- Bake the pasta at 180C for 15 minutes before removing the cover, setting the oven to grill and baking for another 10-12 min.
- Serve and enjoy this hearty, wholesome meal!
