Garden Vegetable Pasta Bake

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Hello, I'm Maria and while I usually write about food and travel on my blog., I am so excited to be a guest blogger for Orwell Health. I've been loving their soybean pasta products since discovering them at a local food exhibition - The Allergy & Free From Show - and can't wait to share with you delicious, easy-to-make, plant-based recipes.

As a foodie, I get such a kick out of discovering new ingredients and experimenting in the kitchen. My main passion is for plants and in this series of recipes I've created for Orwell Health, you'll get to experience lots of beautiful combinations over the next few weeks!

This is a recipe inspired by veggies we can grow in our gardens - even in the UK, yes! - as I've always loved summer vegetables with their abundance of flavours, colours and textures.

Without further ado, here's what you need to make this delicious, creamy pasta bake dish:

Ingredients (ideally organic)

● 1 pack of Orwell Health organic yellow soybean pasta

● 300g cubed butternut squash

● 200g ripe cherry tomatoes (try different colours)

● 2 courgettes (I used yellow and green)

● 1 eggplant

● 2 medium onions

● sun dried tomatoes (optional)

● almond flakes (optional)

Sauce ingredients

● 1 handful of soaked cashews (leave in hot water while you're prepping the rest of the dish)

● 2 cloves garlic

● 1 lime

● 2-3 tbsp of nutritional yeast

● 1/2 cup of soy milk

● (preferably) fresh lemon thyme

(You’ll also be using most of the butternut squash and one cooked onion from the ingredients mentioned above)

Method

  1. Preheat oven at 180 degrees Celsius (fan oven)

  2. Slice and dice all the veggies, season with salt and pepper and fresh herbs, place them on trays and pop them in the oven for 20-30 min (except the tomatoes, you'll need them later)

  3. Once the veggies are soft, take them out of the oven and put aside

  4. Boil the Orwell Health pasta as instructed on the pack (no longer than 5min - it cooks really fast!)

  5. Prepare the sauce in a blender by mixing the butternut squash (leaving 5-7 pieces for decoration), one baked onion, lime juice, garlic cloves, nutritional yeast, cashews, soy milk and fresh lemon thyme. Season well and adjust to taste. It should become a creamy, yellow sauce

  6. Line a casserole dish with the courgette slices

  7. Add the cooked and drained pasta on top

  8. Pour the sauce on the pasta

  9. Sprinkle the remaining veggies on top, including the fresh tomatoes and the sun dried ones, and sprinkle some more nutritional yeast and almond flakes

  10. Put back in the oven to bake for 10-15 mins until the almond flakes start browning and the tomatoes are cooked

I really hope you enjoy this, it's a beautiful and nutritious dish which will surprise you with the flavour of the butternut squash sauce. Please let us know if you try the recipe by tagging us in your Instagram posts @orwellhealth_ and @mariasvegankitchen.