Butternut squash & white bean tagliatelle
Serves 2
Easy
Prep:
Cook:
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
Skip to ingredients
- 2 tbsp olive oil
- 1 sage sprigleaves picked
- 2 garlic clovescrushed
- ½ onionfinely chopped
- 1 small fennel bulbfinely sliced
- 200g butternut squashdiced
- ½ x 400g can cannellini beansdrained and rinsed
- 400ml vegetable stock
- 200g tagliatelle
- 25g ricotta
Nutrition: Per serving
- kcal555
- fat16g
- saturates3g
- carbs76g
- sugars11g
- fibre13ghigh
- 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.
