High in protein, potassium, gluten free and a source of iron, the New @zenb_uk Pasta Agile is a genius new, 100% yellow pea pasta which can be cooked in 2 minutes! This pasta has a delicious flavour, which maintains a gorgeous al dente texture once added to any sauce of choice. Once again, I've been working with the incredible @zenb_uk, they have challenged me to elevate one of my favourite pasta dishes, pasta bake, by adding more creativity and flavour with the time I've saved when cooking the pasta. I chose to make the classic sausage and pasta bake but elevate it to the next level. ZENB Pasta Agile is made from 100% yellow peas, meaning it's gluten free, high in protein, high in fibre and due to its unique new shape, allows the sauce to coat the pasta and maintains its tasty al dente texture.

Brought to you by: Ian Haste @Hasteskitchen

• 250g x ZENB Pasta Agile
• ¼ x butternut squash sliced
• 8 x sausages deskinned and rolled into meat balls
• 250g x parmesan
• 300g x spinach
• 2 x large field mushrooms
• 2 x tbsp olive oil
• 10 x sprigs thyme off the stalk
• 3 x slices of bread into breadcrumbs

• 5 x cloves garlic
• 10 x sundried tomatoes
• 5 x roasted red & yellow peppers
• 1 x tin chopped tomatoes
• 2 x tsp smoked paprika
• 10 x basil leaves
• 10 x sage leaves
• 600ml x chicken stock
• Dash of red wine

INSTRUCTIONS

Add everything for the sauce to a blender and blitz until smooth.

Add the meatballs, squash, herbs and mushrooms to a baking tray along with the oil and place in a pre-heated oven at 180 -200c for 15 mins.

Add the spinach to the top and pour over the sauce along with the chicken stock, mix the sauce with the stock.

Place back in the oven for 10 minutes.

Stir in the Pasta Agile, cover the tray top with breadcrumbs and grated parmesan and put back in the oven for 10 minutes or until bubbling hot and golden brown.