Butternut Squash Pasta
This is a staple yet super tasty and simple pasta dish that provides lots of complex carbs for energy, as well as fibre, and vitamins and minerals such as vitamin C and beta-carotene which are important for the function of the immune system.
SERVES 4
COOKING TIME 30 MINUTES
DIFFICULTY EASY
Ingredients
4 tbsp olive oil
1 large onion, finely diced
2 garlic cloves, crushed
1⁄4 tsp paprika
Salt and freshly ground black pepper
1 butternut squash, peeled and diced
400g can cannellini beans, drained and rinsed
350ml vegetable stock, plus a little extra if needed
30g grated Parmesan, plus extra to serve
300g dried fettuccine or wholegrain pasta
15g sage leaves
30g toasted pine nuts, to serve
Method
1.
Heat 2 tbsp of oil in a large saucepan over a medium heat and add the onion. Fry for 8–10 minutes, or until soft and translucent.
2.
Add the garlic, paprika, and a pinch of salt and pepper. Stir well and cook for another minute or so. Add the squash, cannellini beans, and stock and bring to the boil, then reduce the heat to a simmer and cook for 15–20 minutes, or until the squash is tender and the stock has reduced by almost half.
3.
Add the Parmesan and blend into a purée, adding a dash more stock to thin the sauce if preferred.
4.
In the meantime, cook the pasta according to the packet instructions. Drain, reserving 1–2 tablespoons of cooking water, and return to the pan.
5.
Make crispy sage leaves by heating the remaining oil in a frying pan over a medium–high heat. Add the sage and fry for 30 seconds, or until crisp. Remove and drain on a plate lined with kitchen paper.
6.
Add just enough sauce to coat the pasta (freeze any leftover) and the reserved water and stir to combine. Divide between 4 bowls, top with the Parmesan, sage leaves, and pine nuts and enjoy!
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