Name: Pumpkin & bean spaghetti
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 2 onions thinly sliced; 2 garlic cloves crushed; 350g pumpkin diced; 400g can chopped tomatoes; 400ml vegetable stock; 350g spaghetti; 420g can mixed beans in a mild chilli sauce; handful parmesan (or vegetarian alternative)

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Pumpkin & bean spaghetti

Pumpkin & bean spaghetti

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 35 mins

A star rating of 4.5 out of 5.8 ratingsRate

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A warming, vegetarian pasta dish that's made mainly with storecupboard ingredients

Vegetarian

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Alternatives

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Broad bean, mint & feta salad

A star rating of 4.7 out of 5.15 ratings

Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil
2 onions

thinly sliced
2 garlic cloves

crushed
350g pumpkin

diced
400g can chopped tomatoes
400ml vegetable stock
350g spaghetti
420g can mixed beans

in a mild chilli sauce
handful parmesan

(or vegetarian alternative)

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Nutrition: per serving

kcal477
fat8g
saturates1g
carbs88g
sugars0g
fibre9g
protein19g
salt2.01g

Method

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.

Recipe from Good Food Vegetarian Christmas, December 2006

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A star rating of 4.5 out of 5.8 ratings

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