Butternut squash & white bean tagliatelle

Cook smart with this butternut squash and white bean tagliatelle. It's a wholesome, budget-friendly dinner using a fuss-free all-in-one cooking method

Ingredients

• 2 tbsp olive oil
• 1 sage sprig, leaves picked
• 2 garlic cloves, crushed
• 0.5 onion, finely chopped
• 1 small fennel bulb, finely sliced
• 200 g butternut squash, diced
• 0.5 x 400g can cannellini beans, drained and rinsed
• 400 ml vegetable stock
• 200 g tagliatelle
• 25 g ricotta

Steps

1. Heat the oil in a large, non-stick frying pan over a medium heat. Add the sage and fry for a couple of minutes until crisp. Remove to a plate and set aside. Add the garlic, onion and fennel, and cook gently for 5 mins until lightly softened. Tip in the squash and beans, then pour in the stock. Bring to a simmer and cook for 7-8 mins, then lightly mash the beans and squash using a fork, keeping the mixture quite chunky. Season well.
2. Add the tagliatelle along with 750ml boiling water from the kettle and cook for a further 8-10 mins until most of the liquid is absorbed. Stir through the ricotta. Season to taste. Serve straightaway with the fried sage leaves scattered over.