Main Meals

Pumpkin & Cauliflower Pasta Bake

bowl of pumpkin and cauliflower pasta bake with salad and pesto
Serves
4
Prep in
20 minutes
Cooks in
30 minutes

I wouldn’t class myself as a massive pasta eater but offer me some cold pasta bake from the fridge & my goodness you can count on every last mouthful disappearing….

A slightly odd approach but each to their own and all!

Now some people will come to me considering pasta an ‘unhealthy’ option, & this could be true if you were to solely consume an excessively large portion of pasta made from a refined white flour with little in the way of balancing fibre, protein or vegetable based ingredients. If however you do the opposite & create a dish such as this bountifully bursting with such elements, well then to me that looks & sounds like 1 hell of a nutritious & delicious meal!

Key Facts

  • Prep Ahead - Lasts 4 Days
  • A Serious Crowd Pleaser!
  • Family & Picky Eater Friendly
  • Great For The Gut

Ingredients

For The Sauce

  • 1 heaped cup roasted pumpkin pieces (chop & cook at 200c for 15 minutes, turning 1-2 times)
  • 1 heaped cup steamed cauliflower florets (4 minutes over a pan of hot water)
  • 1/2 cup soaked cashew nuts (overnight in cold water, 60 minutes in boiling water)
  • 1/3 cup nutritional yeast or grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper + pinch of salt

For The Bake

  • 200g pasta (red lentil, green pea or brown rice for gluten free, or spelt/wholewheat if not)
  • 2 tablespoons flaked almond or potato crisps (optional)
  • Salad & pesto to serve

Preparation

01

Blend all your sauce ingredients until smooth & preheat your oven to 200C.

(You can freeze the sauce at this point for up to 3 months)

02

Cook your pasta & chop the broccoli (including the stalk) into pieces of the same size. Add to the boiling water for the last minute of cooking.

03

Drain, leave to steam for 5 minutes then mix with the sauce & decant into a lightly greased dish. Top with lightly crumbled crisps/almonds & bake covered for 25 minutes & uncovered for 5 minutes.

04

05

Serve & enjoy! Leftovers will keep for 4 days in the fridge.

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About me

Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.

Phoebe holding a tray of roasted vegetables