Pumpkin & Cauliflower Pasta Bake

  • Serves 4
  • Prep in 20 minutes
  • Cook 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

  1. 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)

  2. 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.

  3. 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.

     

  4. 04

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

About Me

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

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Food is not simply fuel, it is a fabulous thing to be enjoyed, shared & delighted in.

Our dietary choices also have significant impacts on our health & thus we can tailor how we eatto support a return to wellness if we find ourselves falling ill, &/or to ensure we stay there long term.

Whether it be for a specific concern, sporting event, preparing for or recovering from surgery, pre/post natal, or simply learning how to nourish yourself as best you can to prevent illness in future, Phoebe will offer personalised guidance to help you achieve your individual goals.

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