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Cheesy Butternut Squash, Chickpea and Pasta Bake

Janice Pattie
A comforting and filling pasta bake
No ratings yet
Prep Time 10 mins
Cook Time 45 mins
Course Main Course
Cuisine British
Servings 6


  • 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.