This particular carb-fest is the result of my store cupboard audit. As I mentioned in my Random Recipe post I’m trying to use up the bits and pieces that have been abandoned at the back of the larder.
In this case about a third of a bag of chickpeas, a few tagliatelle ‘nests’. There was also a butternut squash which has been in the fridge for two weeks, I can’t even remember why I bought it!
Jacqueline at Tinned Tomatoes is hosting ‘Pasta Please’ a food blogging challenge using, yes you’ve guessed it, PASTA!
This month the theme is Cheese and Jac has been begging asking for entries on Twitter, so I thought I would help her out with this rather unusual combination of pasta and other stuff that needed used up.
Cheesy Butternut Squash, Chickpea and Pasta Bake
- 1 large butternut squash peeled, deseeded and chopped
- 2 tbsp oil
- 150 g dried chickpeas soaked overnight and cooked in boiling water until just tender
- 3 tagliatelle 'nests'
- 100 g Philadelphia cream cheese mine was the light one but any will do
- 100 g cheddar cheese grated (you can use any hard cheese)
- salt and freshly ground black pepper
- Heat the oven to 200C. Put the oil in a roasting tray and add the squash, roast for 30-40 minutes until soft and slightly browned.
- Cook the pasta according to the packet instructions in boiling water, when ready, drain and mix the cream cheese into the pasta. Season to taste.
- Mix the cheesy pasta with the chickpeas and roasted butternut squash and put in a buttered or oiled ovenproof dish.
- Sprinkle the grated cheese over the pasta bake and put in the oven for 15 minutes until the cheese has melted and formed a crunchy golden topping.
- Serve with a green vegetable.