There’s nothing better than sitting down to a warming pasta dish during the busy midweek. Not only will this contribute over 5 of your weekly plant points, this vibrant pasta dish will be a glowing addition to your midweek menu, as it is rich in carotenoids, a gut-loving, anti-inflammatory plant chemical (thank you seasonal squash!). Our sunshine pasta will be a hit with your whole family’s microbes.
Ingredients
- 400g wholemeal pasta of choice
- 1 medium seasonal squash (about 4 cups, chopped)
- 2 tbsp extra virgin olive oil
- 200g live yoghurt (we have used Bio&Me Original Prebiotic Yoghurt)
- 2 garlic bulbs
- 1 medium white onion
- 1/4 tsp salt
- 1/4 tsp black pepper
- squeeze of lemon (optional)
- sprinkle of fresh herbs (we have used basil)
- grated parmesan to taste (optional)
Method
- Preheat the oven to 200/C/gas mark 6 and line/grease a baking dish. Half/quarter your squash lengthways, remove seeds and place in the baking dish.
- Trim your garlic bulb, halve your onion, add both to the squash and season. Roast until soft and nicely caramelised (roughly 45 mins). Half way into roasting, add your drained chickpeas.
- Cook pasta, drain and place back into a large cooking pot. Set aside.
- Once the roasted ingredients are ready, add the squash onion, garlic and yoghurt in a food processor and blend until completely smooth. Taste and adjust seasoning as necessary.
- Pour sauce over cooked pasta in a large pot, add your chickpeas, and stir well until combined. Heat over a low heat for 2 to 3 mins or until desired temperature.
- Serve immediately in bowls topped with fresh herbs, more black pepper and classic parmesan!
Savvy tip!
Roast any other orange vegetables in your fridge with the squash for an extra dose plant points and sunshine colour.
Store your sunshine pasta in the fridge for up to 5 days.
Check out the full Bio&Me Range
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