One-pan squash, borlotti bean & sage pasta

Name: One-pan squash, borlotti bean & sage pasta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 2 tbsp olive oil; 20 g pack sage, leaves picked; 2 onions, finely chopped; 4 clove/s garlic, thinly sliced; 1 golden butternut squash; 410 g can Essential Borlotti Beans; 700 ml vegetable stock, hot; 200 g pasta (a short shape such as chifferi rigati works well); 60 g Parmigiano Reggiano, finely grated; 1 tbsp extra virgin olive oil

A take on a classic Italian combination of pasta and beans, with the addition of creamy squash and crispy sage.

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HealthyLow in saturated fat2 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins

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2 tbsp olive oil
20g pack sage, leaves picked
2 onions, finely chopped
4 clove/s garlic, thinly sliced
1 golden butternut squash
410g can Essential Borlotti Beans
700ml vegetable stock, hot
200g pasta (a short shape such as chifferi rigati works well)
60g Parmigiano Reggiano, finely grated
1 tbsp extra virgin olive oil

Warm the olive oil in a large, deep saucepan over a medium heat. Crisp the sage leaves in the oil for 1-2 minutes, then remove to a plate lined with kitchen paper, leaving the oil behind. Add the onions and garlic to the pan and cook for 5 minutes.
Meanwhile, scrub, trim, deseed and cut the squash into 2cm pieces (you’ll need about 900g, leaving the skin on). Add to the pan and cook for 8 minutes more until starting to soften. Pour in the borlotti beans, their juices and the hot stock. Simmer for a couple of minutes, then season.
Stir in the pasta, then simmer, lid on, for 10-12 minutes, until the pasta is cooked and the squash is tender. Stir in most of the parmesan, then ladle into shallow serving bowls. Top with the crispy sage leaves, the remaining cheese, a drizzle of extra virgin olive oil and serve.

Cook’s tip

This is a versatile dish that’s great for using up whatever vegetables and herbs are in your fridge. It’s also delicious with some crispy bacon or pancetta.

Typical values per serving when made using specific products in recipe