Pumpkin & bean spaghetti

Pumpkin & bean spaghetti

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(8 ratings)

Prep: 15 mins Cook: 35 mins


Serves 4
A warming, vegetarian pasta dish that's made mainly with storecupboard ingredients

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal477
  • fat8g
  • saturates1g
  • carbs88g
  • sugars0g
  • fibre9g
  • protein19g
  • salt2.01g
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  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 onions, thinly sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, crushed
  • 350g pumpkin, diced



    Pumpkins are the most famous of all the winter squashes, and are most associated with Halloween…

  • 400g can chopped tomatoes
  • 400ml vegetable stock
  • 350g spaghetti
  • 420g can mixed beans in a mild chilli sauce
  • handful parmesan (or vegetarian alternative)



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  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.

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Comments, questions and tips

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4th Jan, 2012
The first time I made it I found it far to thin because of the amount of stock, but second time I made it I didn't put any stock in, and to be honest, I much preffered it like that. Very nice dish
21st Jun, 2011
Very tasty and satisfying, despite the absence of meat. Added a good slug of white wine to the softened onions before adding the garlic and butternut at stage one and added a big pinch of dried chilli when adding the tomatoes but otherwise stuck to the recipe.
27th Nov, 2008
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
17th Oct, 2008
Very tasty. Kids cleared their plates too! Too much stock though, ended up quite watery. We will definitley be using this recipe again!
26th Mar, 2008
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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