Pasta bake with vegan sausage and squash

Pasta bake with vegan sausage and squash

Total: 1 hr 40 min. | Active: 30 min.
vegan, lactose-free
Nutritional value / person: 685 kcal
, Fat: 25 g
, Carbohydrate: 78 g
, Protein: 29 g

Once the weather turns cooler, you can never have too many stews in your repertoire. In this recipe, the vegan sausage brings a saltiness that balances out the sweetness of the squash. This dish is also packed with herbs and plenty of fresh, fragrant aromas that further enhance the flavour of the squash and sausage. Together, these ingredients produce a warm, delicious bake that the whole family will love.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


850 g squash (e.g. butternut, cut into approx. 2 cm pieces)
2 tbsp olive oil
2 sprigs thyme
1 tsp cinnamon
2 pinches salt

Bake for approx. 45 mins. in the centre of an oven preheated to 180°C.

1 dl water


350 g pasta (e.g. Rigatoni)
salted water, boiling

Pasta bake

1 tbsp olive oil
400 g vegan sausages, torn into small pieces
1 onion, finely chopped
2 garlic cloves, finely chopped
1 tbsp rosemary, finely chopped
1 tbsp thyme, finely chopped
3 sage leaves, finely chopped
1 ½ dl white wine
2 ½ dl vegetable bouillon
1 bay leaf
salt and pepper to taste

Bake for approx. 25 mins. in the centre of an oven preheated to 180°C.

50 g Nussmesan Classic
some sage leaves
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One ovenproof dish (holding approx. 2 ½ l), greased.

How it's done

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Mix the squash with the oil, thyme, cinnamon and salt in a bowl, spread on a baking tray lined with baking paper.

Bake for approx. 45 mins. in the centre of an oven preheated to 180°C.

Remove, allow to cool slightly. Puree two-thirds with the water.


Cook the pasta in boiling salted water until al dente, drain.

Pasta bake

Heat the oil in a large pan. Fry the sausage for approx. 5 mins. until golden brown, remove from the pan. Sauté the onion in the same pan for approx. 3 mins. Add the garlic, rosemary, thyme and sage, cook for approx. 1 min. Pour in the white wine, reduce to half the amount. Pour in the stock, add the bay leaf and squash puree. Puree the sauce until smooth. Add the sausage with the diced squash and pasta, mix well, season. Transfer the pasta to the prepared tin.

Bake for approx. 25 mins. in the centre of an oven preheated to 180°C.

Remove, sprinkle a little Nussmesan and some sage leaves on top. Serve with the remaining Nussmesan.


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