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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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A warming, vegetarian pasta dish that's made mainly with storecupboard ingredients. Ingredients:
2 tablespoons olive oil |
2 onions, thinly sliced |
2 garlic cloves, crushed |
12 ounces pumpkin, diced |
1 (14 ounce) can chopped tomatoes |
7/8 cup vegetable stock |
12 ounces spaghetti |
1 (14 ounce) can mixed beans in chili sauce |
2 ounces parmesan cheese, grated |
Directions:
1. Heat the oil in a saucepan, then fry onions for 8 mins, until softened and just beginning to brown.
2. Add the garlic and pumpkin, then fry for a further 5 mins, stirring occasionally. Stir in the tomatoes and stock.
3. Bring to the boil, then cover and simmer for 15 mins, until the pumpkin is tender.
4. Meanwhile, cook the spaghetti in a large pan of boiling water according to pack instructions.
5. Add beans to the sauce, cook for 3-4 mins, until heated through, then season.
6. 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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