Butternut Squash & Mushroom Pasta Bake


(Recipe serves 4-5)

  • 2 tsps olive oil 
  • 1 onion, diced
  • 4 cloves garlic, finely chopped
  • 400g butternut squash, cut into 3/4 inch cubes
  • 250g chestnut mushrooms, sliced
  • 400g tin peeled plum tomatoes 
  • Sea salt and black pepper
  • 1 tsp dried basil 
  • 1 tsp dried oregano
  • 1 tsp tomato purée 
  • Small handful of fresh basil leaves, chopped
  • 175g broccoli florets, cut into similar sizes to cook evenly
  • 300g wholewheat pasta (or GF pasta for a gluten-free version)
  • 150g fresh mozzarella (or dairy-free cheese for vegan version)


  1. Preheat the oven to 200C/400F/gas mark 6.
  2. First, in a large saucepan, fry the onion in olive oil over a medium-low heat for 5 minutes until onions are softened slightly.
  3. Add the garlic and butternut squash and cook for a further 10-15 minutes, stirring often. Make sure the squash is frying but not burning – add more oil if you need to!
  4. Add the mushrooms to the pan and fry for a further 5-8 minutes, stirring regularly.
  5. When the mushrooms are softened but not fully cooked yet, add the dried herbs, salt and pepper and the tin of tomatoes. Fill 3/4 of the tin with water and also add to the pan. Give this a good stir then bring to a simmer before adding in the tomato purée. 
  6. Start boiling your pasta – it should take around 12 minutes normally but I only cooked mine for 10 as it’s going in the oven! Add the broccoli to the boiling pasta when there’s about 5 minutes left.
  7. Drain your pasta once cooked then add to the sauce and mix well. Stir in the fresh basil then pour the pasta into an ovenproof dish.
  8. Pull apart the fresh mozzarella to place on top – I mixed 50g into the pasta bake then put the remaining 100g over the top.
  9. Now bake your pasta in the oven for 12-15 minutes until the mozzarella is golden on top!
Calories per serving (1/4 of dish)ProteinCarbsFat
Nutrition is based on the ingredients I use and calculated on MyFitnessPal.

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