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Butternut squash & white bean tagliatelle

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

Butternut squash & white bean tagliatelle

Name: Butternut squash & white bean tagliatelle
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 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

Ailsa Burt

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Serves 2

Easy

Prep: 20 mins

Cook: 20 mins

A star rating of 3 out of 5.22 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving

kcal555
fat16g
saturates3g
carbs76g
sugars11g
fibre13g

high
protein20g
salt0.7g

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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A star rating of 3 out of 5.22 ratings

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