• 1 tbsp olive oil
  • 2 red onions, cut into wedges
  • ½ butternut squash, peeled, deseeded and chopped into 1-2cm cubes
  • 2 peppers, 1 red and 1 yellow, deseeded and sliced
  • 2 leeks, sliced
  • 2 sprigs fresh thyme, leaves picked
  • 300g trottole pasta
  • 130g young spinach
  • 350g cheese sauce
  • 40g mature cheddar, grated


  1. 1

    Preheat the oven to 200°C/gas mark 6. Put the oil, onions, butternut squash, peppers, leeks and thyme into a large roasting dish and season. Toss to combine, then roast in the oven for 20-30 minutes, until the veg is tender and golden.

  2. 2

    Meanwhile, put the pasta in a large pan of boiling water and cook for 10 minutes. Drain, reserving 200ml of the cooking water, then put the pasta back into the pan. Stir through the spinach until wilted, then mix in the cheese sauce, reserved cooking water and roasted vegetables.

  3. 3

    Transfer to a large baking dish and top with the grated cheese. Bake in the oven for 15 minutes, until the top is golden.

Nutritional Details

Each serving provides
  • Energy 2407kj 575kcal 29%
  • Fat 18.2g 26%
  • Saturates 5.3g 27%
  • Sugars 21.3g 24%
  • Salt 0.8g 13%

% of the Reference Intakes

Typical values per 100g: Energy 406kj/97kcal

Each serving provides

79.4g carbohydrate 9.4g fibre 18.9g protein

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