Creamy ‘chicken’ pasta bake

March 5, 2024
creamy chicken pasta bake

Rustle up this warming meal when you fancy something hearty and full of comforting, classic flavours. We’ve used a meat-free ” replacement but you can substitute with real chicken or if you prefer. 

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6 serving(s)

Prep Time:
15 mins

Cook Time:
1 hr

Total Time:
1 hr 15 mins



  • 200 g

    butternut squash, peeled, deseeded and cut into 2cm pieces

  • 3 tsp.

    olive oil 

  • 300 g

    trofie pasta

  • 400 g

    vegetarian or vegan chicken-style pieces, frozen or chilled

  • 125 ml

    vegetable stock

  • 250 g

    crème fraîche

  • 2 tbsp.

    chopped sage, plus extra leaves to garnish

  • 1

    red chilli, deseeded and finely chopped

  • finely grated zest 1 lemon

  • 150 g

    Emmental, grated 

  • 100 g



    1. Step 1Preheat oven to 190°C (170°C fan) mark 5. Mix butternut squash with 1tsp oil on a baking tray, season and roast for 30min, until tender. Set aside.
    2. Step 2Meanwhile, bring a large pan of salted water to the boil and cook pasta until just al dente. Drain and set aside.
    3. Step 3Heat remaining oil in a large frying pan over high heat and fry the chicken-style pieces until piping hot. Add stock, bring to a simmer then bubble for 2min. Remove from heat and stir in the crème fraîche, chopped sage, chilli, lemon zest, squash, drained pasta and 100g of the Emmental. Check seasoning.
    4. Step 4Spoon into a 2 litre ovenproof serving dish. Mix remaining 50g Emmental and ricotta and dot small spoonfuls over the pasta mixture. Garnish with some sage leaves and cook in the oven for 30min, until golden and bubbling. Serve with a green salad, if you like. 

Per Serving:

  • Calories: 637
  • Protein: 35g
  • Fat: 35g
  • Saturates: 19g
  • Carbs: 43g
  • Total sugars: 4g
  • Fibre: 7g

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