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.
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.
- 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
- 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.