Creamy Butternut Pumpkin Pasta Bake
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
125g butternut squash diced
150g pasta, dried (or gluten free)
1⁄2 cup (125ml) milk, reduced fat (or dairy-free alternative)
1⁄2 cup (125g) fresh ricotta
7 fresh sage leaves finely chop 4 leaves & set aside remainder to garnish
1⁄4 tsp garlic powder
1⁄8 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
Preheat oven to 200°C/fan 180°C/gas 6 and spray a 20 x 20 cm oven proof dish with oil.
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.
Meanwhile, boil pasta in salted water according to package instructions.
At the same time, combine milk, ricotta, chopped sage, garlic powder and nutmeg and season with salt and pepper.
Place cooked pasta, pumpkin and tomatoes in prepared dish and gently toss with sauce.
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.
Toss salad leaves with lemon juice, season with salt and pepper and serve with pasta bake.
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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