Pasta Casserole with Pumpkin and Plant-Based Meatballs
Ingredients
1
Pack(s)
Beyond Meat meatballs
400
g
pasta (rigatoni)
1
pc
hokkaido or butternut squash
150
g
pumpkin seeds, roasted
tb
olive oil
1
Pinch(es)
salt
1
Handful
basil
Preparation
1. Halve, peel, and dice the squash. Place half of the squash in a pot with boiling, salted water and cook for about 15 minutes until soft. Drain and set aside.
2. Cook the rigatoni in a pot of salted water for about 10 minutes until al dente.
3. While the pasta is cooking, season the previously cooked squash with a pinch of salt, pepper, and olive oil.
4. Drain the pasta and mix it with the cooked squash. Then add the diced uncooked squash, mix well, and transfer to an ovenproof dish.
5. Top the pasta with the Beyond Meatballs and slices of vegan mozzarella alternative, then bake for 30 minutes in the oven until the vegan mozzarella alternative has melted, and the pasta has a nice color.
6. Garnish the pasta bake with fresh basil and roasted pumpkin seeds. Enjoy your meal!
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