Main Meals

October 20, 2023

Butternut Squash and Lentil Pasta Bake

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For me, a pasta bake is one of the best meals ever. Not only is it always so easy to make, but you can be super versatile with whatever you put in it and they will always taste incredible. With Autumn round the corner and all the abundance of root vegetables in the supermarkets, I had to experiment... One of my favourite vegetables ever is butternut squash and I especially love it with pasta, so that had to go in! We also had some marrow left in the fridge which I decided to throw in and it worked so well. Once you roast the vegetables with all the dried herbs they bring so much colour and flavour, and they are amazing when they're crunchy and crispy on the outside but the insides melt in your mouth. And when the flavours are blended with the fresh tomato sauce it's honestly heaven!

close up of pasta bake in baking dish with golden spoon
Butternut Squash and Lentil Pasta Bake

Whole Goodness

Another reason why I love this recipe so much is that it's just filled with goodness, from so many of the different ingredients. Whilst it's so easy to often use meat alternatives to pump up the protein, I wanted to use some whole legumes to add more plant-based foods to your diet, as adding more whole foods will really help to boost your gut microbiome. Plus, the lentils are a great source of fibre and will help to promote healthy digestion (which as gross as it sounds, is something we all really need!). And the lentils aren't the only thing filled with goodness in this recipe, the following ingredients are packed with fantastic nutrition too:

  • Butternut Squash - filled with many phytonutrients that help to protect eye health, butternut squash is a great source of Beta-Carotene (this gives butternut squash it's beautiful orange colour!), which we convert into vitamin A, a vitamin essential for healthy cell renewal and eye health.
  • Courgettes - courgettes are rich in vitamin A (which supports your vision and immune system) and also contain iron, calcium, zinc, vitamin C and fibre which will help to promote a healthy digestion too
  • Tomatoes - a great source of vitamin K, tomatoes are also filled with carotenoids which contribute towards healthy eyes and skin. Tomatoes are also rich in potassium which is associated to lowering rates of stroke and heart disease when digested in sufficient quantities
Pasta Bake in baking dish
Deliciously Autumnal Butternut Squash and Lentil Pasta Bake

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

min

cook:

30

min

total:

40

min

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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.

You might also like...

Vegan Tofu Carbonara
Butternut Squash and Lentil Pasta Bake
Garlicky Mushroom, Olive and Veggie Bacon Pizzas

Hey, I'm Josie!

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Monday, August 9, 2021
Vivien Christie
this version of veggie nachos is so tasty, we have it every time we entertain family and friends. It's a staple recipe, and so easy to make, you must try it!
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