Vegetarian Butternut Squash Tomato Pasta Bake
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Vegetarian Butternut Squash Tomato Pasta Bake

A pasta bake packed full of nutritional seasonal veggies, pulses and all baked together in a tomato, onion & garlic sauce. Seasonal, health and tasty!
Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
Course: Savoury
Cuisine: British
Servings: 4 servings
Author: Emma

Ingredients

  • 1 small to medium butternut squash - peeled & diced
  • 8 Tablespoons oil - divided
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1 medium red onion - chopped
  • 3-4 cloves garlic - crushed/minced
  • 300 grams tinned black eyed beans 1 and 1/4 cups cooked
  • 390 grams tinned chopped tomatoes 1 and 1/2 cups
  • 1 tablespoon chopped basil
  • 1 teaspoon chopped oregano
  • 1/2 teaspoon rosemary
  • Salt and Pepper to taste
  • 200 grams whole wheat pasta 2 and 1/2 cups
  • 125 grams Vegetarian mozzarella 4 ounces

Instructions

  • Turn your oven on to 200C / 400F / Gas mark 6 and get a medium to large roasting sheet at the ready.
  • Peel the butternut squash and scoop out its seeds. Dice the remaining flesh into cubes around an inch in size. Drizzle 5 tablespoons of the oil over it and the salt and pepper.
  • Roast it in the oven for 20 minutes.
  • While that is roasting, place 3 tablespoons of oil in a large pan and place it on a medium low heat.
  • Peel and slice your onion placing it in the pan, on a low heat allow it to soften and sweeten. You don't want to fry the onion just allow it to cook in that warm oil for about 8 minutes.
  • Put a medium pan of water on a high heat to look your pasta. Once the water is boiling add in the pasta and cook it for 2 minutes less then the packet says. Usually around the 8 minute mark.
  • Add the crushed garlic cloves to the onions and cook for a further 2 minutes.
  • Drain the pasta when the time is up and pour it into your large casserole dish (at least 2.5 litres).
  • Add in the tinned black eyed beans and tinned tomatoes to your onions and heat for a couple of minutes.
  • Add the herbs, salt and pepper into the onion tomato mix cook for a further minute.
  • Take the butternut squash out of the oven when the time is up but leave the oven on and add it to the pasta in your casserole dish.
  • Pour the onion tomato mix into your casserole dish and give everything a good stir.
  • Tear up your vegetarian mozzarella over the top, give it a gentle stir to mix it in. Pop the top on your dish and pop it in your already hot oven for 15 minutes with the lid on.
  • Then take the lid off and give it a further 10 minutes.
  • Serve immediately.
  • If you have left overs allow it to cool to room temperature then cover and keep it in the fridge. To reheat it use either the oven or microwave. Eat any leftovers by the 3rd day.

Notes

I used fresh herbs but by all means use dried one. I have in the past with great results.