Gluten-free pasta bakes are the ultimate comfort food. This vegetarian recipe is simple, packed with fresh ingredients and delivers warm, satisfying flavours along with a boost of plant-based goodness.
I recently attended an event with Morrisons where they kindly sent me a selection of ingredients to experiment with. Among the items were fresh basil, pine nuts and olive oil — the perfect trio for a pesto. I added spinach and lemon to brighten the pesto and provide an extra dose of vitamin C, which is especially welcome when you’re under the weather.
Morrisons also provided gluten-free pasta, and since pasta and pesto are a natural pair, I turned it into a pasta bake. To keep the dish vegetarian while adding hearty texture, I roasted chunks of butternut squash until sweet and caramelised. As a bonus tip, the seeds from the butternut squash can be roasted like pumpkin seeds: tossed in a little olive oil and salt, they become a crunchy, tasty topping.
This recipe serves 4–6 people depending on whether you present it as a main or a side. Pasta bakes are great for leftovers: they reheat well and can even be eaten cold. If you want to make the dish dairy-free, simply omit the feta.
Roasted butternut squash and spinach pesto pasta bake
Ingredients
- 300g gluten-free fusilli pasta
- 2 large handfuls fresh spinach leaves
- 2 large handfuls fresh basil
- 1 lemon (juice)
- 100g pine nuts
- 1/2 cup extra virgin olive oil
- 1/2 tsp chilli flakes
- Pink Himalayan salt (generous pinch)
- 1 medium-sized butternut squash
- 2 ripe tomatoes
- 50g feta (optional)
Method
- Preheat the oven to 200°C. Peel the butternut squash, scoop out the seeds (reserve these for roasting), and cut the flesh into roughly 1-inch cubes. Spread the cubes on a baking tray and roast for about 30 minutes, turning once halfway through to ensure even browning.
- Clean the squash seeds lightly to remove any large strands of pulp, then toss them with a little olive oil and salt. When the squash has about 15 minutes remaining, place the seeds on a separate tray and roast them for the final 15 minutes until crisp.
- Make the pesto: in a food processor combine the spinach, basil, pine nuts, chilli flakes, a generous pinch of salt, olive oil and the juice of one lemon. Blend until you reach a mostly smooth consistency — a little texture is fine.
- Cook the pasta: bring a large pot of salted water to the boil and cook the gluten-free pasta according to package instructions until al dente (about 9–10 minutes). Drain and set aside.
- When the squash and seeds are ready, remove them from the oven. In a large ovenproof dish, combine the cooked pasta, pesto and roasted squash, mixing gently to coat everything evenly. Keep the seeds separate for serving if you like the contrast of textures.
- Slice the tomatoes and arrange them over the top of the pasta mixture. Crumble the feta over the surface if using. Return the dish to the oven and bake for about 20 minutes, until warmed through and the top is slightly golden.
- Remove from the oven, garnish with a few fresh basil leaves, and serve. Offer the roasted seeds at the table for people to sprinkle over their portions.
This hearty, gluten-free pasta bake is versatile and forgiving — feel free to add roasted chicken on the side, swap the feta for a dairy-free alternative, or mix in other vegetables you have on hand. It stores well in the fridge and is perfect for reheating as a quick, comforting meal.
What is your favourite gluten free pasta bake recipe? Comment below and tell me your favourites!