Recipe: Yummy Vickys Butternut Squash Pasta Bake, GF DF EF SF NF

Vickys Butternut Squash Pasta Bake, GF DF EF SF NF.

Vickys Butternut Squash Pasta Bake, GF DF EF SF NF You can have Vickys Butternut Squash Pasta Bake, GF DF EF SF NF using 8 ingredients and 11 steps. Here is how you cook that.

Ingredients of Vickys Butternut Squash Pasta Bake, GF DF EF SF NF

  1. You need 700 g of butternut squash, diced.
  2. Prepare 2 tbsp of olive oil.
  3. You need 300 g of dried pasta – fusilli, macaroni, congliche, bowties etc.
  4. It’s 150 g of grated cheddar-style cheese, I use Violife vegan brand.
  5. It’s 50 g of cream cheese – again I use Violife vegan brand.
  6. It’s of some reserved pasta water.
  7. It’s to taste of ground nutmeg.
  8. It’s to taste of black pepper.

Vickys Butternut Squash Pasta Bake, GF DF EF SF NF instructions

  1. Preheat the oven to gas 6 / 200C / 400F and line a roasting tin with foil.
  2. Spread out the squash, drizzle with the oil and roast for 30 minutes until tender.
  3. Before the squash finishes roasting, cook the pasta as per the packet instructions.
  4. Put the squash in a blender with the grated cheese (keep a handful back for topping) and the cream cheese.
  5. Puree with enough of the reserved pasta water to make a smooth sauce.
  6. Season to taste with nutmeg and black pepper.
  7. Drain the pasta then pour the squash sauce over it and gently mix to coat.
  8. Pour into an ovenproof dish and top with the remaining cheese.
  9. Bake in the oven (same temperature) until the cheese melts on top, then serve with green vegetables.
  10. The pasta I used was tri-colour gluten-free Orgran brand brown rice pasta swirls.
  11. The cheese I used was Violife coconut-based cheeses.
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