Squash and Rosemary Pasta Bake

Be the first to review
READY IN: 40mins
Recipe by cakeinmyface

From Sainsbury’s try something new winter edition 2009, to make slimming world friendly replace oil with low fat cooking spray, and leave out breadcrumbs and count the parmesan as a healthy extra

Ingredients Nutrition

  • 750 g butternut squash (peeled, seeds removed and chopped into 2cm cubes)
  • 2 large onions (peeled and sliced)
  • 2 tablespoons olive oil
  • 40 g fresh white breadcrumbs
  • 2 sprigs fresh rosemary (leaves removed)
  • 15 g parmesan cheese (freshly grated)
  • 250 ml vegetable stock (boiling)
  • good grating nutmeg
  • 300 g penne
  • green salad, to serve

Directions

  1. Preheat oven to gas mark 7, place squash and onion on 2 separate baking trays season and toss each with 1 tablespoon of olive oil roast for 20mins turning halfway through.
  2. Meanwhile mix together the breadcrumbs rosemary leaves and parmesan to make the topping.
  3. Place half of the roasted veg in a food processor along with stock and nutmeg. Season and blend.
  4. Cook pasta according to instructions, stir through squash sauce and remaining roasted veg, tip into a 1.5 litres oven proof dish and sprinkle over breadcrumb mix.
  5. Place under grill on high until lightly golden, serve with a green salad.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a