Rigatoni with squash, rosemary and white beans

Method

1. Heat the oven to 200°C (180°C fan). Peel the squash, scoop out any seeds and cut it into 2 cm cubes.
2. Put the squash on a baking tray with 1 tablespoon of the olive oil, the rosemary and a pinch of salt, and toss. Roast for 30 to 35 minutes, turning once, until soft and browned at the edges.
3. Peel and finely chop the onion, crush the garlic, and drain and rinse the cannellini beans. Set a large pan of salted water on to boil.
4. Warm the remaining oil in a large frying pan over a medium heat. Cook the onion with a pinch of salt for 8 minutes until soft, then stir in the garlic for 1 minute.
5. Add the beans and oat cream and simmer gently for 5 minutes. Mash about a third of the roast squash with a fork and stir it in to thicken the sauce.
6. Cook the pasta in the boiling water for the time on the packet and keep a mug of the water. Drain, then add the pasta to the sauce with a splash of cooking water and the juice of the lemon half.
7. Fold in the rest of the roast squash, taste and season, and serve.

Tip Sage swaps in for the rosemary if that is what you have. Use the same amount, finely chopped if fresh.

Photo made with AI.

From Nosha · nosha.app