The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Sunshine Pasta with Roasted Butternut Squash
Co-created with Dr Megan Rossi, leading gut health scientist and registered dietitian, this vibrant creamy pasta dish packs in all your five a day in one serving. Starring vibrant squash, roasted till soft and golden. A tangy and warm lemon & chilli dressing to drizzle all over. Bringing everything together, a luscious fibre-rich cannellini sauce, made with Bio&Me’s natural & creamy kefir (containing 18 different culture strains) for your gut microbes.
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 20g italian hard cheese (Eggs, Milk) (cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
- 2 onion
- 460g cannellini beans (cannellini beans, water, salt)
- 1 handful of fresh flat-leaf parsley
- 1 tsp turmeric
- 1 unwaxed lemon
- 250g brown rice fusilli pasta (Soya) (Brown rice flour 100%)
- 30g pumpkin seeds
- 4 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 250ml natural kefir (Milk) (Pasteurised Cow’s Milk fermented with 18 different cultures, including stains from the Lactobacillus and Bifidobacteria Families.)
- 1 tsp chilli flakes
- 1 large butternut squash
- 3 garlic clove
Nutritional Information
Calories: 653
Protein: 20g
Carbs: 98g
Fat: 20g
Sunshine Pasta with Roasted Butternut Squash
Co-created with Dr Megan Rossi, leading gut health scientist and registered dietitian, this vibrant creamy pasta dish packs in all your five a day in one serving. Starring vibrant squash, roasted till soft and golden. A tangy and warm lemon & chilli dressing to drizzle all over. Bringing everything together, a luscious fibre-rich cannellini sauce, made with Bio&Me’s natural & creamy kefir (containing 18 different culture strains) for your gut microbes.
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Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas 7 / air fryer 200C
- Line a baking tray with parchment paper
- Pull out a large frying pan, a medium saucepan, a small bowl, a sieve, a measuring jug, a peeler & a grater
Roast the butternut
- Peel and halve the squash lengthways, discard the seeds and cut into 2cm cubes
- Place on the lined baking tray, drizzle with 1 tsp oil and season with salt and pepper
- Roast for 25-30 mins / air fryer 20-25 mins, until soft and golden
Finish the prep
- Meanwhile, thinly slice the onions. Finely chop or crush the garlic. Drain and rinse the beans
- Finely chop the parsley. Grate the cheese. Zest and cut the lemon into wedges
- In the small bowl, combine the lemon zest, half the chilli flakes, 2 tbsp oil, a squeeze of lemon juice and half the parsley. Season with salt and pepper, then set aside
Boil the pasta
- Bring the medium saucepan filled with salted water to a boil. Once boiling, add the fusilli and boil for 10-11 mins, until cooked, then drain
Build the sauce
- Heat the large frying pan with 1 tsp oil on medium heat. Once hot, add the onion and cook for 4-5 mins, until softened. Season with salt and pepper
- Add the garlic, turmeric and garlic herb paste and cook for 1 min, then stir in the cannellini beans and 300ml water. Bring to the boil and simmer for 3-4 mins, until reduced
Finish & plate up
- When ready, mash half the roasted butternut squash in the tray, then add to the pan with the butternut chunks and cooked pasta. Stir to combine and simmer for 2 mins, until piping hot
- Remove from the heat and stir through the kefir, the cheese, a squeeze of lemon juice and the remaining parsley. Season to taste
- Serve the pasta into bowls. Drizzle over the lemon chilli dressing and scatter with the pumpkin seeds to finish. Garnish with any remaining lemon wedges
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