(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)
- Preheat the oven to 200C/400F/gas mark 6.
- First, in a large saucepan, fry the onion in olive oil over a medium-low heat for 5 minutes until onions are softened slightly.
- 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!
- Add the mushrooms to the pan and fry for a further 5-8 minutes, stirring regularly.
- 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.
- 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.
- 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.
- Pull apart the fresh mozzarella to place on top – I mixed 50g into the pasta bake then put the remaining 100g over the top.
- 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)||Protein||Carbs||Fat|