Ingredients
- 1 butternut squash, peeled, deseeded
- and cut into small dice
- 5 ripe tomatoes, roughly chopped
- 1 red onion, finely chopped
- 8 fresh sage sprigs, shredded
- 2 tbsp olive oil
- 2 litres vegetable or chicken stock
- 100g small pasta shapes
- ½ tsp dried chilli flakes
- 100g green beans, finely chopped
- 4 tbsp grated vegetarian Parmesan
Method
- 1. Preheat the oven to 200°C/fan180°C/gas 6. Place the squash, tomatoes, red onion and sage in a baking tray, season and drizzle over the oil. Roast for 30 minutes, until cooked through and beginning to brown.
- 2. Place the stock in a large pan and bring to the boil. Add the pasta and chilli and simmer for 5 minutes, then add the beans and roasted vegetables and simmer for a further 5 minutes, until the pasta is tender. Stir in the Parmesan, pour into a flask or cool and pack into ‘pour and store’ plastic bags.
Nutritional info
Per serving: 405kcals, 15.3g fat (5g saturated), 31.8g protein, 45.1g carbs, 15.2g sugar, 2.9g salt