Recipe
Seasonal
vegetable
pasta
Ingredients
- 350g Macphie Plant-based White Sauce
- 150g Macphie Pizza Topping
- 1000g rigatoni pasta
- 100g kale
- ½ roasted butternut squash
- 12 cherry tomatoes
- Salt & pepper
- Olive oil
Method Makes 8 portions
Pre-heat oven to 200°C.
Cube up butternut squash and slice cherry tomatoes, drizzle with olive oil & season. Roast for 20 minutes.
Blanche kale in boiling water.
Boil a large pan of water and cook off pasta until al dente and drain.
Combine Macphie Plant-based White Sauce & Macphie Pizza Topping to create a creamy tomato sauce.
Heat sauce in a pan.
Combine all ingredient together, season & serve.
