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Butternut Squash and Lentil Pasta Bake

We're rolling into Autumn with this pasta bake, and it's a great way to start the season off - it's high in protein, contains at least three of your five-a-day and is completely gluten-free. You hungry?

Prep:

10

minutes

Cook:

30

minutes

TOtal:

40

minutes

Ingredients

  • 1/2 small butternut squash, chopped into small cubes
  • 1 large courgette, chopped into cubes
  • 2 tbsp dried oregano
  • 1 tbsp dried thyme
  • 1 tbsp dried sage
  • 1 tbsp dried basil
  • 1/2 tbsp dried rosemary
  • 250g gluten-free pasta (I used Seggiano's Cavatapi pasta but you can use any you like!)
  • 1 white onion, chopped
  • 2 cloves of garlic, chopped
  • 10 sun-dried tomatoes, chopped
  • 400g tinned tomatoes, chopped
  • 500ml vegetable stock
  • 2 tbsp tomato puree
  • 1 tbsp red wine vinegar
  • 300g lentils (I use tinned but use whatever you prefer)
  • 100g vegan cheese, grated
  • Extra Virgin Olive Oil
  • Salt
  • Pepper

Instructions

  1. Preheat your oven to to 200°C / 400°F / Gas Mark 6.
  2. In a large baking tray, mix together the chopped butternut squash and courgette, and then sprinkle over 1 tbsp dried oregano, the dried thyme and sage and drizzle over plenty of olive oil. Place the baking tray in the oven to roast for roughly 30-40 minutes, or until the edges of the vegetables have turned golden and crispy.
  3. Cook your pasta according to the packet instructions. Drain and leave to the side and drain the lentils too.
  4. In a saucepan, sauté the chopped onions in some olive oil until they have softened, and then add in the chopped sun-dried tomatoes and chopped garlic and cook for a further couple of minutes. Add in the rest of the dried herbs and mix together, making sure everything is combined. Add in the chopped tomatoes and vegetable stock, mix in the tomato puree and red wine vinegar and give the sauce a good stir, seasoning with salt and pepper. Leave to boil for a further five minutes until the sauce has slightly thickened.
  5. Mix in the roasted butternut squash, courgettes, lentils and cooked pasta into the tomato sauce and stir until everything is combined. Pour the cooked pasta into an oven dish and flatten.
  6. Sprinkle the grated vegan cheese over the top and some extra salt and pepper and place to bake in the oven for 10-15 minutes until the cheese has turned golden on top.
  7. Serve immediately.