Vegetable Pasta Bake with an ‘Applewood Spreadable’ Smoky Twist


I’m a big fan of smoked cheese. It’s wonderful melted for use as a dip for crudites, glorious on an oat cracker, fantastic on toast. I use it to give pasta sauces a savoury, smoky twist; or as a topping for baked potatoes, mixed with chopped mushrooms and fried streaky bacon. 

Now one of the most famous smoked cheeses in Britain – Applewood – have created their own spreadable version and I’ve been challenged to come up with a recipe or three to showcase both its smoky taste and creamy, velvety texture.

(Note: This recipe is not suitable for vegetarians).


Here’s the first – and it’s a winter winner – my Applewood Spreadable Veggie Pasta Bake.

Serves 4-6

200g pasta (I used fusilli)
Olive oil
1 small pumpkin, peeled, desseded and roughly chopped
1 onion, finely chopped
2-3 garlic cloves, finely chopped
1 red chilli, deseeded and finely chopped
1 portobello mushroom, chopped into rough chunks
1 red pepper, deseeded and sliced
1 courgette, roughly chopped
150ml double cream
150g Applewood Spreadable
100g curly kale, stalks removed
50g walnuts, chopped
Salt and freshly ground black pepper


1. Pre-heat the oven to 180C/Gas 4. Spread the pumpkin chunks on a roasting tin and sprinkle over some olive oil, then toss to coat. Bake in the oven for 20-25 mins until the pumpkin is tender, but not soft. Remove from the roasting tin and set aside.




2. Meanwhile, cook the pasta in a large pan of salted water until al dente, approx. 8-9 mins. Drain and plunge into cold water to stop the cooking.


3. Add a little oil to a frying pan and gently cook the onions, garlic and chillies until soft, approx. 5 mins.


4. Add the chopped pepper, mushroom and courgettes. Stir through and cook for 5 mins.


5. Add the cooked pumpkin to the frying pan and stir through.


6. Now add the cooked pasta and stir through.


7. Transfer the pasta mixture to a baking dish.

8. Combine the cream and Applewood Spreadable in a small saucepan over a low heat until it is a sauce consistency.


9. Add 1 tbsp olive oil to a frying pan and cook the kale for no more than 30 seconds.


10. Fold the kale through the pasta and veggies.


11. Pour the sauce over the pasta mixture and use a spoon to fold through the pasta and vegetables.


12. Sprinkle over the chopped walnuts and season with salt and pepper.


12. Cover the dish with tin foil and bake in the oven for 30-35 mins until piping hot, removing the tin foil for the last 10 mins.

13. Serve.




Filed under Pasta, Recipe Shed, Vegetarian

8 Responses to Vegetable Pasta Bake with an ‘Applewood Spreadable’ Smoky Twist

  1. Rosie Wilcox

    Hi, are you absolutely certain that the Applewood Spreadable is suitable for vegetarians? I don’t think it is – nothing is marked on the packaging but their block cheese is marked as suitable.

    • keithkendrick

      Hi Rosie, I don’t know if it’s suitable for vegetarians, I’m afraid. I’ve just used it with vegetables and pasta, but as a meat eater, the vegetarian aspect didn’t occur to me. The ingredients listed are as follows, and if you have any doubts about their vegetarian properties, it might be worth Googling each of them to check. Many thanks.
      Cheese (38%) (pasteurised milk, cheese cultures, salt, rennet), Water, Naturally Smoked Butter (16%), Whey Powder (contains Milk), Emulsifying Salts (E452, E450), Smoke Flavour, Colour (E160a), Acidity Regulator (Lactic Acid), Salt, Paprika.

      • Rosie Wilcox

        Thanks for getting back to me so soon. The ingredients are highly suspect, especially the rennet and whey powder. I’ve contacted Applewood and am waiting for them to reply. so in the meantime would it be possible to alter the title of the recipe to Vegetable Pasta Bake, that would then avoid any ambiguity? Yours in anticipation. Rosie

      • Rosie Wilcox

        Hi did you get my previous reply only I don’t think it has gone through? In it I said that the ingredients look very risky and suggested that you changed the name of the recipe to Vegetable Pasta Bake; that would avoid any problems with vegetarians! Thanks so much for your prompt response. I’ll see if this one gets to you – hope it does!

      • keithkendrick

        Hi Rosie, Both messages got to me but I was out and a out I’m afraid. I’ve changed the recipe to Vegetable – you made a very good point and thanks for pointing it out.
        Best wishes.

      • Rosie Wilcox

        You’re most welcome. Happy cooking and very kind regards.

      • Rosie Wilcox

        Hi, just to close this thread, I’ve heard from Applewood and it’s definitely NOT suitable for veggies. If you get asked by anyone else you now have an answer! Bye Bye…

      • keithkendrick

        Thanks Rosie. I’ll make that very clear in the intro.