Butternut squash & white bean tagliatelle

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
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 2 persons



  1. Step 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. Step 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.