Goats Cheese & Butternut Squash Pasta Bake
Preparation Time: 30 mins
Cooking Time: 30 mins
Calories per serving: 389.9
Squash, Butternut, Raw – 300g
Fusilli – 40g
Onions, Red – 100g
Cabbage, Savoy – 121g
Asparagus, Trimmed – 86g
Buffalo Wings Sauce, Franks – ½ Tbsp/7.5ml
Oil, Sunflower, Flora – 1 Tbsp/15ml
Oil, Olive, 1 Cal, Spray – 20 Sprays
Cheese, Goats, Welsh – 100g
Peel and finely slice onion. Finely slice cabbage. Peel, de-seed and cut butternut squash into 2cm chunks. Cut the asparagus into 2cm lengths.
Heat oven to 200 degrees. Spray a roasting tin with half of the olive oil spray (10 sprays), add the butternut squash chunks and then spray with the remaining 10 sprays. Cook in the oven for 30 minutes, turning half way through. Once cooked, leave oven on for final stage.
Meanwhile, Place the fusilli into a pan, cover with boiling water, and cook over a medium heat for 15 minutes. Drain and set aside.
Heat the Flora oil n a wok. Add the onion and cabbage. Stir fry over a medium heat for about 10 minutes. Add the asparagus and continue to cook for a further 10 – 15 minutes until the vegetables are thoroughly cooked and fairly soft.
Once all these various stages are complete, combine all the ingredients, not forgetting the Buffalo Wings Sauce (if you like a little added spice!) and place into an oven proof shallow dice.
Slice the goats cheese and arrange over the top of the pasta mixture. Place the dish into the hot oven, and cook for about 15 minutes until the cheese is melted.