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Cheesy Butternut Squash, Chickpea and Pasta Bake
Janice Pattie
A comforting and filling pasta bake
Prep Time 10 minutes mins
Cook Time 45 minutes mins
Course Main Course
Cuisine British
Servings 6
Calories 315 kcal
- 1 large butternut squash peeled, deseeded and chopped
- 2 tablespoon oil
- 150 grams dried chickpeas soaked overnight and cooked in boiling water until just tender
- 3 tagliatelle 'nests'
- 100 grams Philadelphia cream cheese mine was the light one but any will do
- 100 grams cheddar cheese grated (you can use any hard cheese)
- salt and freshly ground black pepper
1 large butternut squash, 2 tablespoon oil
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.
3 tagliatelle 'nests', 100 grams Philadelphia cream cheese, salt and freshly ground black pepper
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.
150 grams dried chickpeas
Mix the cheesy pasta with the chickpeas and roasted butternut squash and put in a buttered or oiled ovenproof dish.
100 grams cheddar cheese
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.
Calories: 315kcalCarbohydrates: 31gProtein: 11gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 36mgSodium: 168mgPotassium: 699mgFiber: 7gSugar: 6gVitamin A: 13695IUVitamin C: 27mgCalcium: 223mgIron: 3mg