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
- Serves: 2 persons
- 2tbsp olive oil
- 1sage sprig, leaves picked
- 2garlic cloves, crushed
- ½onion, finely chopped
- 1small fennel bulb, finely sliced
- 200g butternut squash, diced
- ½x 400g can cannellini beans, drained and rinsed
- 400ml vegetable stock
- 200g tagliatelle
- 25g ricotta
Step 1Heat 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.
Step 2Add 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.