Pumpkin & bean spaghetti
Ingredients
- Step 1 2 tbsp olive oil
- Step 2 2 onions , thinly sliced
- Step 3 2 garlic cloves , crushed
- Step 4 350g pumpkin , diced
- Step 5 400g can chopped tomatoes
- Step 6 400ml vegetable stock
- Step 7 350g spaghetti
- Step 8 420g can mixed beans in a mild chilli sauce
- Step 9 handful parmesan (or vegetarian alternative)
Calories: 477
Carbohydrate: 88 g
Protein: 19 g
Fat: 8 g
Cook time: 50 minutes
Prep time: 15 minutes
Total time: 65 minutes
Servings: 4
TAGS
Dinner
Lunch
Pastum
Snack
Italian
Josh Eagleton
30-60 minute
4 serving
600 kcal or less
BBC Good Food
Can mixed bean
Chopped tomato
Chopped tomato
Garlic clove
Garlic clove
Good Food
Italian
Main
Olive oil
onion
onion
Parmesan
Pastum
Pumpkin
Pumpkin
Spaghetti
Squash
Vegetable stock
Vegetarian
Directions
- Step 1 Heat the oil in a saucepan, then fry onions for 8 mins, until softened and just beginning to brown. Add the garlic and pumpkin, then fry for a further 5 mins, stirring occasionally. Stir in the tomatoes and stock. Bring to the boil, then cover and simmer for 15 mins, until the pumpkin is tender.
- Step 2 Meanwhile, cook the spaghetti in a large pan of boiling water according to pack instructions.
- Step 3 Add beans to the sauce, cook for 3-4 mins, until heated through, then season. Drain spaghetti well, return to pan, then stir in the sauce. Divide between serving bowls, then serve sprinkled with the cheese.