Vegetarian Butternut Squash Celeriac Pasta & a Bacon Pasta Bake: 2 Recipe Variations

Butternut & Celeriac Pasta Bake

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Course: main
Cuisine: british
Keyword: butternut squash, celeriac, pasta, pasta bake, pasta sauce
Prep Time: 5 minutes
Cook Time: 1 hour 40 minutes
Total Time: 1 hour 45 minutes
Servings: 4 people
Calories: 743
Author: Vikkie Lee


  • 1/2 whole celeriac diced
  • 1/2 whole butternut squash diced, not peeled
  • 1 tbsp ground coriander
  • 2 cloves garlic skins left on
  • 1 onion chopped
  • 1 stockpot peppercorn Or a generous amount of pepper
  • seasoning
  • 1 tsp olive oil (or frylight)
  • 1 stock cube vegetable
  • 1.5 cups cold water
  • 320 g whole wheat spaghetti *(80g per person) OR 120g fusilli if doing a pasta bake instead
  • 80 g feta cheese, cubed (garnish) *(20g per person)
  • 2 tbsp walnuts crushed
  • Parsley
  • 1 tsp extra virgin olive oil to drizzle

To make an alternative Pasta Bake, add:

  • 10 rashers bacon fat removed and cut in to bit size pieces
  • 1/2 cup natural yoghurt fat free
  • Splash water
  • 125 g mozarella sliced


  • Preheat your oven on gas mark 4.
  • Place all the ingredients in a large roasting dish and mix in the seasoning, peppercorn stockpot and coriander and roast for 1 hour.
  • 40 minutes in, cook the pasta and set aside.
  • Now the vegetables are cooked, stir in a vegetable stockpot and whiz in a blender along with the water.
  • Pour over the spaghetti and place all the garnishes on top and drizzle the oil.

To make a Pasta Bake instead

  • Grilled the lean bacon and cut up into bitesize pieces and mixed it into the sauce.
  • Cook and stir in the fusilli, yoghurt, a splash of water and layered othe mozzarella slices on top.
  • Grill until the cheese has melted and enjoy!


Calories: 743kcal | Carbohydrates: 68g | Protein: 31g | Fat: 41g | Saturated Fat: 16g | Cholesterol: 83mg | Sodium: 811mg | Potassium: 443mg | Fiber: 1g | Sugar: 4g | Vitamin A: 370IU | Vitamin C: 2.8mg | Calcium: 354mg | Iron: 3.8mg