A delicious tomato, squash and jackfruit bake with rigatoni pasta and a garlicky cheese topping. This butternut squash and jackfruit pasta bake is full of flavour, with a rich tomato sauce, creamy sweet squash filling and smoky pulled jackfruit.
The ingredients
To make a good pasta bake it is imperative to use good quality ingredients, the most important of those being the tomatoes. I always use plum tomatoes for homemade sauces, never the chopped variety. Plum tomatoes are invariably richer, with a more intense flavour. To draw out the natural sweetness of the tomatoes I’ve added balsamic vinegar and a good spoonful of sugar. Add salt and smoked paprika to balance out the sweeter elements of the dish.
For the pasta I had to choose rigatoni. The shape has a larger surface are for the smoky sauce to coat and cling to. Rigatoni is also perfect for the chunkier pieces of half mashed, creamy butternut to blend into. I’ve added some texture with the pulled jackfruit. Be sure to dry it well so it has a slighter chewier bite.
The method
Pasta bake always reminds me of relaxed weekdays, once all the work and chores are complete and you need something comforting and hearty to look forward to. It’s always been a firm favourite of mine, in part due to its simplicity but also it’s affinity to improvisation. Have limp veg in the fridge – chuck in it in the sauce. No time to cook? No problem, just add some ready made vegan sausage or tofu to the roasting tin. Pasta bake is a timeless dish, great for its versatility and of course, its simplicity. Prep the sauce and vegetables and the hard work ends there.
So, for this bake I decided to be a tad more adventurous and try out some jackfruit for a meatier plant based bake. For those new to jackfruit, it is a great vegan replacement for meat. It is, as the name suggests, a fruit that is indigenous to parts of Southern Asia. It has a mild flavour and when cooked, a chewier texture that has the ability to soak up lots of flavour.
Simply simmer the tomato sauce to allow the flavours to develop. Then fold the pasta, squash and jackfruit into the smoky sauce. Pour into a roasting tin and top with the garlic and cheese topping. Bake until the sauce is gently bubbling and the cheese has melted. Serve alongside garlic bread and a crisp, dressed salad. This butternut squash and jackfruit pasta bake makes a perfect plant based dinner for a larger get together.
Leave a comment and let me know how you get on making this butternut squash and jackfruit pasta bake. I’d love to see your creations over on instagram!
Want to eat more seasonally? Try these recipes:
Sweet potato and chickpea curry
Vegan shepherd’s pie and sweet potato mash
Butternut squash and jackfruit pasta bake
Ingredients
- 400 g tinned jackfruit
- 1 small butternut squash
- 1/2 teaspoon smoked paprika
- 200 g rigatoni
For the tomato sauce
- 1 tablespoon olive oil
- 3 garlic cloves finely chopped
- 1 tablespoon tomato puree
- 400 g tinned plum tomatoes chopped up using scissors
- 125 mls water
- 2.5 teaspoons sugar
- 2 teaspoons dried oregano
- 1.5 teaspoons balsamic vinegar
- 1.5 teaspoons smoked paprika
- 1/2 teaspoon salt
- Black pepper to season
For the cheese topping
- 100 g vegan cheddar cheese grated
- 1 tablespoon nutritional yeast
- 1/2 teaspoon garlic granules
- 1 tbsp olive oil
- Vegan bbq sauce
Instructions
- Drain and rinse the jackfruit. Remove the hard core and using your fingers, shred the jackfruit into thin strips. To thoroughly dry the jackfruit, turn out onto a tea towel and press well. Heat a frying pan over a high heat, add a drizzle of olive oil, 1/2 a teaspoon of smoked paprika and the jackfruit. Cook for 3 minutes, tossing the jackfruit regularly to allow it to sear and firm up. Turn off the heat and set the jackfruit to one side.
- Wash and peel the butternut squash. Chop into large cubes and place in a steamer for 10 minutes until soft. Then lightly mash being careful to leave some smaller chunks.
- Place the rigatoni into a pan of salted boiling water. Cook until al dente, approximately 12 minutes.
- Pre heat the oven to 200°C / 180°C fan / gas 6.
- While the pasta and squash are cooking make a start on the sauce. Add the oil to a large saucepan over a low heat. Add the garlic and fry for a couple of minutes. Add all the remaining ingredients. Bring to a light boil, then reduce the heat and simmer for 10 minutes. Season with salt and pepper.
- Gently fold the jackfruit, squash and pasta into the tomato sauce and then pour into a roasting tin. Sprinkle over the vegan cheese, nutritional yeast and garlic powder. Drizzle over the olive oil and place the tin in the oven for 10 minutes.
- Once the cheese has melted, remove from the oven and lightly pour over some vegan bbq sauce. Serve with a crisp, dressed salad and garlic bread.