Creamy Tomato, Chickpea & Squash Pasta Bake

Serving size

1 person 2 people 4 people

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)

Allergens

Contains: Nuts, Sulphites

May Contain: Eggs

Nutritional Information

Typical values	per 100g	per portion
Energy	100Kcal	645Kcal
	419kJ	2698kJ
Fat	3.0g	19g
of which saturates	0.4g	2.4g
Carbohydrates	15g	94g
of which sugars	3.4g	22g
Protein	3.8g	24g
Salt	0.05g	0.3g
Fibre	2.6g	17g

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

Allergens

Contains: Nuts, Sulphites

May Contain: Eggs

Nutritional Information

Typical values	per 100g	per portion
Energy	109Kcal	608Kcal
	457kJ	2543kJ
Fat	3.5g	19g
of which saturates	0.4g	2.4g
Carbohydrates	15g	86g
of which sugars	3.3g	18g
Protein	4.1g	23g
Salt	0.05g	0.29g
Fibre	2.8g	16g

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Vegan Prep in 10 1/3 daily fibre 5 of 5 a day New Low sat fat

Creamy Tomato, Chickpea & Squash Pasta Bake

Name: Creamy Tomato, Chickpea & Squash Pasta Bake
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 tbsp aged balsamic vinegar; 2 tbsp ground almonds; 2 tbsp nutritional yeast; 120g chestnut mushrooms; 320g diced butternut squash (use half); ½ tsp red chilli flakes; 80g baby spinach; 1 onion; 80g almond yoghurt; 3 garlic clove; 120g chickpeas in water; 120g brown rice penne; 100g passata

Prep time: 0 mins

Total time: 40 mins

Cuisine: Italian

Food group: Vegan

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.

Cooking Instructions

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.

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.