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Wash and dice the carrot, courgette and butternut squash.
Add the vegetables to a pan with extra virgin olive oil and cook on medium to low heat until they start to soften.
Add the paprika and oregano and mix.
Add the dried pasta, butter beans, tin of tomatoes and vegetable stock.
Cook on medium low heat until the pasta is cooked.
Serve and top with nutritional yeast (or Parmesan), basil and a drizzle of extra virgin olive oil.