Butternut squash pasta

• Provides sustained energy
• Supports immune system function

Staple pasta provides fuelling carbs for pregnancy. Pairing with fibrous squash adds betacarotene and vitamin C, helping to support immune function.

Serves: 4
Prep: 15 mins
Cook: 35 mins

Ingredients

• 4 tbsp olive oil
• 1 large onion, finely diced
• 2 garlic cloves, crushed
• ¼ tsp paprika
• salt and freshly ground black pepper
• 1 butternut squash, peeled and diced
• 400g can cannellini beans, drained and rinsed
• 350ml (12fl oz) vegetable stock, plus a little extra if needed
• 30g (1oz) grated Parmesan, plus extra to serve
• 300g (10oz) dried fettuccine
• 15g (½oz) sage leaves and 30g (1oz) toasted pine nuts, to serve

Flex it – Use a vegan alternative to Parmesan if preferred.

Method

1. Heat 2 tablespoons of the oil in a large saucepan over a medium heat and add the onion. Fry for 8–10 minutes, or until soft and translucent. Add the garlic, paprika, and a pinch of salt and pepper. Stir well and cook for another minute or so. Add the squash, cannellini beans, and stock. Bring to the boil, then reduce the heat to a simmer and cook for 15–20 minutes, or until the squash is tender and the stock has reduced by almost half.
2. Add the Parmesan and blend into a purée, adding a dash more stock to thin the sauce if preferred. Taste and adjust the seasoning. In the meantime, cook the pasta according to the packet instructions. Drain, reserving 1–2 tablespoons of cooking water, and return to the pan.
3. Make crispy sage leaves by heating the remaining oil in a frying pan over a medium–high heat. Add the sage and fry for 30 seconds, or until crisp. Remove and drain on a plate lined with kitchen paper.
4. Add just enough sauce to coat the pasta (freeze any leftover) and the reserved water and stir to combine. Divide between 4 bowls, topped with the Parmesan, sage leaves, and pine nuts.