Butternut squash & white bean tagliatelle
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Ingredients
- 2 tbsp olive oil
- 1 sage sprig, leaves picked
- 2 garlic cloves, crushed
- ½ onion, finely chopped
- 1 small fennel bulb, finely sliced
- 200g butternut squash, diced
- ½ x 400g can cannellini beans, drained and rinsed
- 400ml vegetable stock
- 200g tagliatelle
- 25g ricotta
Method
- 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. - 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.
