The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Squash, sage & borlotti pasta bowl
Butternut squash takes centre stage in this soulful bowlful, teaming with onions and borlotti beans to soak up garlicky herb and miso flavours from our easy-peasy pastes. Enter filling pasta twists and fresh sage – our hero – for a satisfying supper that lets plant power do the heavy lifting!
SWK: Source of fibre
Plants 3
SWK: Source of protein
Serving size
Ingredients
- 4 tsp garlic, rosemary & thyme (Garlic, Salt, Rosemary, Thyme, Citric Acid E330.)
- 1 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 1 onion
- 1 small butternut squash
- 230g borlotti beans (Rehydrated beans, water, salt, antioxidant: ascorbic acid.)
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 200g pasta (Wheat) (100% Durum Wheat Semolina (Allergen Declaration: Contains Wheat Gluten))
- 1 handful of fresh sage
Nutritional Information
Calories: 708
Protein: 30g
Carbs: 135g
Fat: 4.9g
Ingredients
- 2 onion
- 1 large butternut squash
- 8 tsp garlic, rosemary & thyme (Garlic, Salt, Rosemary, Thyme, Citric Acid E330.)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 400g pasta (Wheat) (100% Durum Wheat Semolina (Allergen Declaration: Contains Wheat Gluten))
- 1 handful of fresh sage
- 2 tbsp white miso paste (Soya) (White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
- 460g borlotti beans (Rehydrated beans, water, salt, antioxidant: ascorbic acid.)
Nutritional Information
Calories: 689
Protein: 29g
Carbs: 130g
Fat: 4.8g
Squash, sage & borlotti pasta bowl
Butternut squash takes centre stage in this soulful bowlful, teaming with onions and borlotti beans to soak up garlicky herb and miso flavours from our easy-peasy pastes. Enter filling pasta twists and fresh sage – our hero – for a satisfying supper that lets plant power do the heavy lifting!
Cook time:
40 mins
Cuisine:
British
Food group:
Vegan
Allergens: Soya, Celery, Wheat
Cooking Instructions
Before you start
- 1 large non stick frying pan
Chop, chop!
- Peel the onions and cut each into 8 wedges. Peel and halve the squash lengthways, discard the seeds and cut into 1cm cubes.
Sizzle the onions & squash
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the onions and squash for 6-8 mins.
Ramp up the flavour
- Squeeze both pastes into the frying pan, then tip in the beans and their water.
- Crumble in the stock, pour in 350ml boiled water (500ml for 4 portions) and stir well. Simmer for 12-15 mins, until the squash is soft and the sauce just coats the beans and veg.
Boil the pasta
- Meanwhile, cook the pasta in boiling water for 8-9 mins, then drain.
Add your final touches
- Finely chop the sage leaves.
- Stir the pasta and sage through the sauce and veg and serve.