Pasta bake with vegan sausage and squash

Name: Pasta bake with vegan sausage and squash
Prep time: 30 min
Total time: 100 min
Yield: 4
Ingredients: 50 g Nussmesan Classic; 850 g squash; 1 onions; 2 garlic cloves; 3 sage leaves; some sage leaves; 400 g vegan sausage substitute; 3 tbsp olive oil; 350 g pasta; 2 ½ dl vegetable bouillon; 2 sprig thyme; 1 tsp cinnamon; 2 pinch salt; 1 tbsp rosemary; 1 tbsp thyme; 1 bay leaves; salt and pepper to taste; 1 ½ dl white wine

Vegan

Total: 1 hr 40 min. | Active: 30 min.

vegan, lactose-free

662 Likes

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.

Recipe by:
LAUREN - Food Photography Academy

Ingredients

for 4 person

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

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

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

Pasta bake
1 tbsp	olive oil
400 g	vegan sausage substitute, 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

How it's done

Squash

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.

Pasta

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.

Show complete recipe