Name: Butternut squash & white bean tagliatelle
Prep time: 20 min
Cook time: 20 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 -

Ingredients for - Butternut squash & white bean tagliatelle

1. 2 tbsp olive oil

2. 1 sage sprig, leaves picked

3. 2 garlic cloves, crushed

4. ½ onion, finely chopped

5. 1 small fennel bulb, finely sliced

6. 200g butternut squash, diced

7. ½ x 400g can cannellini beans, drained and rinsed

8. 400ml vegetable stock

9. 200g tagliatelle

10. 25g ricotta

How to cook deliciously - Butternut squash & white bean tagliatelle

1 . Stage

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 . Stage

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.