The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Comfort-food mushroom & butternut pasta
Something magical happens when butternut squash meets a hot oven – it turns golden, sweet and absolutely irresistible! Toss it through pasta with chestnut mushrooms, soft leeks and fragrant herbs, and you’ve got a gloriously cosy pasta dish that’s autumn in a bowl.
SWK: Source of fibre
Plants 5
SWK: Source of protein
Serving size
Ingredients
- 2 shallot
- 1 leek
- 240g chestnut mushrooms
- 200g wholewheat pasta (Wheat) (Whole Durum Wheat Flour (100%))
- 3 garlic clove
- 1 handful of fresh flat-leaf parsley
- 4 tsp garlic, rosemary & thyme (Garlic, Salt, Rosemary, Thyme, Citric Acid E330.)
- 1 tbsp balsamic vinegar (Sulphites) (Wine vinegar (Sulphites), cooked grape must (27%))
- 1 small butternut squash
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
Nutritional Information
Calories: 523
Protein: 20g
Carbs: 105g
Fat: 3.5g
Ingredients
- 1 large butternut squash
- 2 leek
- 480g chestnut mushrooms
- 400g wholewheat pasta (Wheat) (Whole Durum Wheat Flour (100%))
- 5 garlic clove
- 1 handful of fresh flat-leaf parsley
- 4 shallot
- 8 tsp garlic, rosemary & thyme (Garlic, Salt, Rosemary, Thyme, Citric Acid E330.)
- 2 tbsp balsamic vinegar (Sulphites) (Wine vinegar (Sulphites), cooked grape must (27%))
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
Nutritional Information
Calories: 499
Protein: 19g
Carbs: 99g
Fat: 3.2g
Comfort-food mushroom & butternut pasta
Something magical happens when butternut squash meets a hot oven – it turns golden, sweet and absolutely irresistible! Toss it through pasta with chestnut mushrooms, soft leeks and fragrant herbs, and you’ve got a gloriously cosy pasta dish that’s autumn in a bowl.
Cook time:
40 mins
Cuisine:
Italian
Food group:
Vegan
Allergens: Celery, Sulphites, Wheat
Cooking Instructions
Before you start
- 1 large baking tray
- 1 large saucepan
- 1 large non stick frying pan
Roast the squash
- Heat your oven to 220ºC/fan 200ºC/gas 7.
- Peel and halve the squash lengthways, discard the seeds and cut into 2cm cubes.
- Put the squash on a baking tray lined with baking paper and spritz with cooking spray. Roast for 25-30 mins until soft and golden.
Veg out!
- Meanwhile, peel and thinly slice the shallots.
- Trim the leeks and halve lengthways, then thinly slice into half-moons. Thinly slice the mushrooms.
Boil your pasta
- Cook the pasta in boiling water for 9-10 mins, then drain.
- At the same time, peel and crush the garlic, then finely chop the parsley.
Sauce things up
- While the pasta’s cooking, spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat.
- Fry the shallots, leeks and mushrooms for 5 mins. Add the crushed garlic, the garlic & herb paste and the vinegar and cook for 1 min.
Finish & serve
- Crumble in half the stock cube, pour in 250ml water (350ml for 4 portions) and simmer until the sauce has reduced by half.
- Stir in the squash, pasta and parsley and serve.