Vegan Kitchen
Vegan Creamy Squash Pasta Bake (How To Recipe)

This week in the Mother of Grom Vegan Kitchen I conquered the Creamy Squash Pasta Bake from Riverford Veg. The recipe takes 60 minutes and the ingredients are simple, nourishing and uber tasty.

60 Minutes

Squash! Leeks! Walnuts!

A deliciously creamy bowl of baked comfort from Riverford. It’s hard to believe that this veggie-packed creation is vegan.

Top Tip - Mash the squash well and ensure that the sauce is thin enough to thoroughly coat the penne.

Chopped Walnuts and breadcrumbs and the Squash Sauce !

Ingredients

  • 1 onion, finely diced
  • 2 leeks, thinly shredded
  • 1 small butternut squash, peeled & chopped into 2cm chunks
  • 2 garlic cloves, finely chopped

  • 10g thyme, leaves stripped from stalk
  • 10g rosemary, pick & chop 1 tbsp of leaves
  • 1 tsp smoked paprika
  • 100ml white wine
  • 1 tbsp Dijon mustard
  • ½ tbsp bouillon powder
  • 200g penne pasta
  • 10g parsley, finely chopped

  • 50g walnut pieces, finely chopped
  • 30g breadcrumbs
  • 250ml soy cream
  • 1 lemon
Vegan Creamy Squash Pasta Bake (and Leek) in the dish !

Method

  • Preheat your oven to 190˚C/Gas 5. Heat 2 tbsp of oil in a large saucepan & fry the onion and leek on a low heat for 10 mins or so.
  • Add the squash, garlic, rosemary, ½ the thyme and paprika to the onion. Cook for 1 min. Add the wine, let it bubble briefly, then add the mustard, bouillon and 400ml of boiled water. Simmer for 10-12 mins, until the squash is completely soft.

  • While the squash cooks, fill a medium saucepan with boiled water. Add a pinch of salt. Boil the penne for 8 mins, until almost tender but with a fair bit of bite (it will continue to cook in the oven).
  • When ready, drain the penne and set aside.
  • Mix the remaining thyme with the walnuts, breadcrumbs and 1 tbsp of oil in a small bowl.

  • Coarsely mash the cooked squash in the pan. Stir in the soy cream and parsley (the mix should be spoonable and creamy). Season and add lemon juice, to taste.
  • Stir the penne into the squash sauce. Transfer to a baking dish. Sprinkle over the walnut mix. Bake for 15 mins, until golden and bubbling.
  • Serve with a handful of salad leaves.
Vegan Creamy Squash Pasta Bake ready for consumption !

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Mother of Grom - Blog - Author
MoG x
Mother. Blogger. Maker. Baker.

Queen of the Sandals and Breaker of Paper Chains.