Nutrition balance score
Great
Glycemic Index
49
Low
Glycemic Load
42
High
Nutrition per serving
Calories496.5 kcal (25%)
Total Fat10.5 g (15%)
Carbs85.1 g (33%)
Sugars10.4 g (12%)
Protein18.5 g (37%)
Sodium206.8 mg (10%)
Fiber17 g (61%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Peel the squash (deseed if needed) and scrub the carrot, then chop into 1cm chunks, and place in a large casserole pan on a medium heat with 2 tablespoons of olive oil.
Step 2
Prick and throw in the whole chillies (this will give you a warming, gentle heat), then cook for 10 minutes, or until lightly golden, stirring regularly.
Step 3
Peel and finely chop the onion and garlic, then add to the pan and cook for a further 10 minutes, or until softened and caramelized.
Step 4
Wrap the pasta in a clean tea towel and bash with a rolling pin to crack and break it up (give it some welly!), then stir into the pan with a pinch of sea salt and black pepper.
Step 5
Tip in the beans (juices and all) and scrunch in the tomatoes, along with 3 tins' worth of water.
Step 6
Pop the lid on and simmer for 20 minutes, or until thickened and the pasta is cooked, stirring occasio- nally.
Step 7
Meanwhile, strip the rosemary leaves into a pestle and mortar, add a pinch of salt and bash to a paste, then muddle in 3 tablespoons of extra virgin olive oil and the vinegar.
Step 8
Swirl into the pan and serve up.
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