Comforting, easy, cheesy. A can of beans added to this veggie pasta sauce provides sustaining protein and fibre.
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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.
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.
Typical values per serving when made using specific products in recipe
Energy | 2,211kJ/ 525kcals |
|---|---|
Fat | 14g |
Saturated Fat | 3.2g |
Carbohydrates | 77g |
Sugars | 6.3g |
Fibre | 8.3g |
Protein | 17g |
Salt | 0.2g |
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