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HIDDEN PROTEIN AND VEGGIES CREAMY PASTA BAKE

Take your next pasta night to the next level with this effortless recipe. Boasting 20 grams of protein and a generous 12 grams of dietary fibre per serving. So good and the kids will love it too!

Ingredients:

Makes 6 servings

1 small butternut squash

2 cups cherry tomatoes

1 whole garlic bulb

2 tablespoons avocado oil

1 tablespoon Italian or Tuscan seasonings

300g silken tofu

1/2 cup cashews (optional)

1/2 cup shredded cheese (use dairy-free cheese if vegan)

1 pack pasta of your choice

Method:

Preheat toven to 180°C and line a baking tray with parchment paper. Cut the butternut squash into small pieces.

Peel and discard the papery outer layers of the whole garlic bulb, then cut 1/4 from the top of the cloves. Place the garlic on the tray with the butternut squash and add cherry tomatoes.

Drizzle with oil and sprinkle with the seasonings.

Roast in the oven for 30-40 minutes or until the butternut squash and garlic are soft.

While the vegetables are roasting, cook pasta according to the package directions, drain, and reserve 1/2-1 cup of pasta cooking water.

Once the roasted vegetables are ready, transfer them into a blender along with the tofu and cashews. Squeeze out the garlic cloves.

With the blender running on low speed, gradually add in the reserved pasta water until you reach the desired sauce consistency.

Toss cooked pasta with the sauce and transfer it into a baking dish.

Sprinkle with cheese and place it in the oven for 15 minutes at 180°C or until the cheese is melted and the top is crispy brown. Serve warm, enjoy and follow for more recipes!

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