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.
Creamy Tomato, Chickpea & Squash Pasta Bake
Who can resist a pasta bake? This one is backed with juicy tomatoes, full-of-fibre chickpeas and vitamin-rich butternut squash. Toss in brown rice penne and spinach then top it all off with a crispy almond crumb. It's the pasta bake of your dreams.
Prep in 10
1/3 daily fibre
5 of 5 a day
New
Low sat fat
Serving size
Ingredients
- 80g almond yoghurt (use half) (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 80g baby spinach (use half)
- 320g diced butternut squash (use half)
- 1 onion (use half)
- 120g brown rice penne (use half) (Eggs)
- 0.5 tsp red chilli flakes (use half)
- 120g chestnut mushrooms (use half)
- 2 tbsp nutritional yeast (use half) (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 100g passata (use half)
- 1 tbsp aged balsamic vinegar (use half) (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 120g chickpeas in water (use half) (chickpeas, water)
- 3 garlic clove
- 2 tbsp ground almonds (use half) (Nuts)
Nutritional Information
Calories: 645
Protein: 24g
Carbs: 94g
Fat: 19g
Ingredients
- 1 tbsp aged balsamic vinegar (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 2 tbsp ground almonds (Nuts)
- 2 tbsp nutritional yeast (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 120g chestnut mushrooms
- 320g diced butternut squash (use half)
- ½ tsp red chilli flakes
- 80g baby spinach
- 1 onion
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 3 garlic clove
- 120g chickpeas in water (chickpeas, water)
- 120g brown rice penne (Eggs)
- 100g passata
Nutritional Information
Calories: 608
Protein: 23g
Carbs: 86g
Fat: 19g
Creamy Tomato, Chickpea & Squash Pasta Bake
Who can resist a pasta bake? This one is backed with juicy tomatoes, full-of-fibre chickpeas and vitamin-rich butternut squash. Toss in brown rice penne and spinach then top it all off with a crispy almond crumb. It's the pasta bake of your dreams.
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Cooking Instructions
- Preheat the oven to 230C / fan 210C / gas mark 8. Place the squash on a lined baking tray, drizzle with 2 tsp oil and season with sea salt and black pepper. Roast for 20-25 mins, until soft and golden.
- Bring a large saucepan filled with salted hot water to a boil. Add the penne and boil for 7-8 mins, until cooked, then drain.
- In the meantime, thinly slice the mushrooms, finely dice the onion and finely chop or crush the garlic. Drain and rinse the chickpeas.
- Heat a large frying pan with 2 tsp oil on a medium-high heat. Add the mushrooms and onion and cook for 3-4 mins, until soft and golden brown. Add the garlic, cook for 30 seconds, then stir in the chickpeas, chilli flakes (to taste) and balsamic. Add the passata and 200ml hot water, bring to the boil, then reduce the heat and simmer for 5-7 mins, until thick and saucy. Stir the spinach in to wilt for the final minute of cooking.
- Once the sauce is ready, stir the penne, roasted squash, almond yoghurt and half the nutritional yeast into the pan and mix well. Season to taste with sea salt and black pepper. Mix the remaining nutritional yeast in a small bowl with the ground almonds, 1 tbsp oil and a pinch of salt.
- Transfer the pasta into a large oven proof dish and sprinkle over the almond crumb. Bake in the oven for 10-12 mins, until golden and bubbling. Serve.
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