Difficulty
Most of our recipes are easy. Those that require a little more time or cooking skills are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
- 20 g Parmesan cheese
- 450 g butternut squash, cut in pieces (3 cm)
- 1 fresh red chilli, halved, deseeded
- 1 tsp fresh thyme leaves
-
1
vegetable stock cube (for 0.5 l)
or 1 tsp vegetable stock paste, homemade - 500 g water, boiling
- 240 g cooked chickpeas, drained, rinsed (1 x 400 g tin)
- 250 g dried pasta, fusilli or penne
- ½ tsp fine sea salt
- ¼ tsp ground black pepper
- 1 bunch fresh flat-leaf parsley, leaves only, roughly chopped
- Nutrition
- per 1 portion
- Calories
- 1562 kJ / 373 kcal
- Protein
- 15.2 g
- Carbohydrates
- 68.4 g
- Fat
- 4.3 g
Like what you see? This recipe and more than 80 000 others are waiting for you!
Sign up for free
More information
In Collections
Alternative recipes
Vegetable pasta sauce
40min
Quick Tomato and Basil Gnocchi
25min
Lentil and Vegetable Bolognese Sauce
45min
Red Lentil, Kale and Rosemary Pasta
30min
Sweet Potato and Spinach Cakes
30min
Baked Penne with Vegetables
1h 5min
Avocado Pesto Orecchiette
35min
Vegetable Stroganoff
30min
Asparagus and Pea Pasta
20min
Courgette and Feta Risotto
30min
Spring Vegetable Penne
45min
Butternut Squash Macaroni Cheese
1h 15min