Recipe information
Ingredients for - Butternut squash & white bean tagliatelle
2. 1 sage sprig, leaves picked -
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.
