Healthy pumpkin soup
Make the most of pumpkins in the supermarkets in the autumn and make this warming and filling pumpkin soup. Serve with our savoury granola sprinkled on top
Butternut squash & white bean tagliatelle
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 tbsp olive oil
- 1 sage sprigleaves picked
- 2 garlic clovescrushed
- ½ onionfinely chopped
- 1 small fennel bulbfinely sliced
- 200g butternut squashdiced
- ½ x 400g can cannellini beansdrained and rinsed
- 400ml vegetable stock
- 200g tagliatelle
- 25g ricotta
Nutrition: Per serving
- kcal555
- fat16g
- saturates3g
- carbs76g
- sugars11g
- fibre13ghigh
- protein20g
- salt0.7g
Method
step 1
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.step 2
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.
