INGREDIENTS
1
bunch Basil leaves picked, fresh
1
Butternut squash
2 cloves
Garlic
2
sprigs Sage leaves picked, fresh
750 milliliters
Vegetable stock, organic
500 g
Penne, dried
1
Black pepper, freshly ground
1
Sea salt
1
Olive oil
150 g
Mozzarella ball
1 handful
Parmesan cheese
3 tbsp
Ricotta cheese
1
X 400 g tins of chopped tomatoes