Pumpkin & bean spaghetti

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4 ratings

Recipe by Good Food

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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.
2. Meanwhile, cook the spaghetti in a large pan of boiling water according to pack instructions.
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.

per Serving

477 kcalories, protein 19g, carbohydrate 88g, fat 8 g, saturated fat 1g, fibre 9g, salt 2.01 g

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• cinnamon and apple

  27 January 2008

  cinnamon and apple rated this recipe

  

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• Lucy J

  26 March 2008

  Lucy J commented on this recipe

  Easy to make, with a punch of flavour. My advise - Go steady with the stock so you can get a consistency you like.

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• Lucy J

  26 March 2008

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• geoffthechef

  17 October 2008

  geoffthechef rated and commented on this recipe

  

  Very tasty. Kids cleared their plates too! Too much stock though, ended up quite watery. We will definitley be using this recipe again!

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• Annie

  27 November 2008

  Annie rated and commented on this recipe

  

  We loved this - so tasty. I did read the other comments first and only used 200ml vegetable stock, using a whole cube, and the consistency and flavour were perfect

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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 vegetarian parmesan-style cheese

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 35 mins

Vegetarian

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 vegetarian parmesan-style cheese

per Serving

477 kcalories, protein 19g, carbohydrate 88g, fat 8 g, saturated fat 1g, fibre 9g, salt 2.01 g

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