Butternut, Flageolet & Spinach Stuffed Pasta with Super Green Sauce
Prep Time
30 mins
Cook Time
40 mins
Pre-cooking
30 mins
 
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Author: Joanne
Ingredients
  • 300 g pre-roasted butternut squash, cubed
  • 25 giant pasta shells
  • 4 vegan or vegetarian sausages optional, pre-cooked, chopped small
  • 2 small brown onions
  • 700 mls tomato passata (sieved tomatoes)
  • 3 cloves garlic
  • 2 TBSP dried oregano
  • 1/2 cup nutritional yeast flakes
  • 5 spoonful's Sacla Super Greens Sauce 2 spoonfuls for the stuffing mix, reserve 3 spoonfuls for serving
  • 100 g flageolet beans equivalent to 1/2 tin, rinsed, drained
  • 50 g fresh spinach 2 large handfuls, washed, chopped
  • Vegan or vegetarian cheese to serve optional
Instructions
  1. If you haven't already pre-roasted the butternut squash, please do this now.  Simply cut the butternut squash into small cubes and roast in the oven for about 30+ mins until soft.  There is no need to add any oil to the squash.

  2. Whilst the butternut squash is in the oven, cook the sausages as per packet instructions, then remove from the oven and chop into small pieces ready for adding to the stuffing.

  3. Once the butternut squash has been roasted, remove from the oven and leave to one side while you prepare the rest of the recipe.

  4. For the pasta, place a large pan of water to boil, add a good pinch of salt, then add the pasta shapes and allow to cook until al dente.  To cook al dente, reduce the packet cooking time by 2 minutes. This will ensure the pasta does not over-cook and become too soft as it will tear when you are trying to stuff them.  Once cooked al dente, drain and run cold water over them whilst in a sieve, to cool them down and stop them cooking further. Set to one side.

  5. Cook the chopped onions by adding them to a frying pan with a splash of water and a lid secured.  You do not need to add oil to the onions to cook them.  Cook on a low heat for about 10 minutes until soft and translucent.  After 10 minutes, remove the lid and allow any excess liquid to evaporate before turning off the heat.

  6. Empty the tomato passata into your oven roasting dish, then add the cooked onions, chopped garlic and herbs and stir everything together.  Spread the mixture evenly over the bottom of the dish.

  7. Next, make the stuffing mix by placing the pre-roasted, cubed butternut squash, rinsed flageolet beans, spinach, nutritional yeast flakes, chopped sausage and Super Greens Sauce, into a large bowl, stir everything together until combined.

  8. Now, stuff each pasta shape by taking one piece of pasta and using a small spoon to stuff the filling mixture inside.  Place it on top of the marinara sauce and continue with all of the pasta and stuffing until the whole dish is filled.

  9. Place the dish in the oven, covered with foil and bake at 180 degrees C for 30 minutes.  Please note, if you are preparing the dish a day ahead, please adjust the baking time accordingly by around another 10 minutes as the dish will be cold and need extra time to heat up and cooked from fridge temperature.

  10. After 30 minutes, remove the foil and allow to cook for a further 5-10 mins to form a crispy topping.

  11. Remove the dish from the oven and grate on some vegan or vegetarian cheese (optional) and add a few spoonfuls of the Super Green Sauce on top.

  12. Serve alone or with a side of fresh spinach and vine tomatoes and season to taste, if needed.