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Dan Churchill

Creamy Butternut Pumpkin Pasta Bake

Dan Churchill
PREP 15 MIN
COOK  45 MIN

Dan's pasta bake isn't just family friendly, it's super flexible! To go completely plant based, simply sub in a plant-based milk plus vegan ricotta or cashew cheese.

EF

GF

NS

NF

V

Number of servings
2
Ingredients

125g butternut squash diced

150g pasta, dried (or gluten free)

12 cup (125ml) milk, reduced fat (or dairy-free alternative)

12 cup (125g) fresh ricotta

7 fresh sage leaves finely chop 4 leaves & set aside remainder to garnish

14 tsp garlic powder

18 tsp ground nutmeg or to taste

salt & pepper, to taste

75g cherry tomatoes halved

1 tbs parmesan finely grated

2 cups (60g) mixed salad leaves

1 tsp lemon juice

Methodbased on 4 servings
1

Preheat oven to 200°C/fan 180°C/gas 6 and spray a 20 x 20 cm oven proof dish with oil. 

2

Steam pumpkin cubes in a steamer basket over simmering water, until fork-tender (about 10-15 minutes) or microwave on HIGH for 4-6 minutes. 

3

Meanwhile, boil pasta in salted water according to package instructions. 

4

At the same time, combine milk, ricotta, chopped sage, garlic powder and nutmeg and season with salt and pepper. 

5

Place cooked pasta, pumpkin and tomatoes in prepared dish and gently toss with sauce. 

6

Scatter over parmesan and whole sage leaves and bake for 20-25 minutes or until sauce has thickened and parmesan is golden. Stand for 5 minutes. 

7

Toss salad leaves with lemon juice, season with salt and pepper and serve with pasta bake.

Nutritional Informationper serving

Energy (kJ)

1839 kJ / 439 cals

Protein

22.7 g

Fat

9.4 g

Sat. Fat

5.3 g

Carbs

70 g

Sugar

8.8 g

Fiber

5 g

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