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Two bowls of butternut squash & white bean tagliatelle, garnished with sage leaves

Butternut squash & white bean tagliatelle

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Healthy
  • Vegetarian
Nutrition: Per serving
HighlightNutrientUnit
kcal555
fat16g
saturates3g
carbs76g
sugars11g
high infibre13g
protein20g
salt0.7g
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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.

Recipe from Good Food magazine, October 2022

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