Butternut squash white bean tagliatelle
Ingredients
- 2 tbsp olive oil
- 1 sage sprig leaves picked
- 2 garlic cloves crushed
- ½ onion finely chopped
- 1 small fennel bulb finely sliced
- 200g butternut squash diced
- ½ x 400g can cannellini beans drained and rinsed
- 400ml vegetable stock
- 200g tagliatelle
- 25g ricotta
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