Penne with squash, sage & cannellini beans

Name: Penne with squash, sage & cannellini beans
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 500 g Essential Butternut Squash, peeled, deseeded and cut into 2cm cubes; 3 clove/s garlic, sliced; 3 tbsp Essential Olive Oil; 10 sage leaves, finely shredded; 400 g can Essential Cannellini Beans, drained and rinsed; 360 g Essential Penne; 30 g Essential Parmigiano Reggiano DOP, finely grated, plus extra to serve, if liked

Comforting, easy, cheesy. A can of beans added to this veggie pasta sauce provides sustaining protein and fibre.

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HealthySource of fibre1 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook45 mins
Total time55 mins

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Ingredients

500g Essential Butternut Squash, peeled, deseeded and cut into 2cm cubes
3 clove/s garlic, sliced
3 tbsp Essential Olive Oil
10 sage leaves, finely shredded
400g can Essential Cannellini Beans, drained and rinsed
360g Essential Penne
30g Essential Parmigiano Reggiano DOP, finely grated, plus extra to serve, if liked

Method

Preheat the oven to 200ºC, gas mark 6. Toss the squash and garlic with 2 tbsp oil in a large roasting tin. Season and roast for 30 minutes, stirring halfway. With 10 minutes of cooking time to go, stir in the sage and cannellini beans and continue to roast.
Just before you add the sage and beans to the roasting tray, bring a large pan of salted water to the boil. Cook the penne according to pack instructions, then drain, reserving a cupful of the cooking water.
Remove the roasting tray from the oven. With the back of a fork or a potato masher, roughly crush ½ the squash and beans. Add 100-200ml of the pasta cooking water to the roasting tin, with the pasta and the cheese. Toss together, then serve with more parmesan, if liked.

Cook’s tip

You can swap the Parmigiano Reggiano for a vegan alternative. Save some chopping and peeling by using a 500g pack of frozen Cooks’ Ingredients Butternut Vine Squash Cubes – it’s prepared for you.