Pumpkin & Bean Spaghetti
This hearty Pumpkin and Mixed Bean Pasta recipe is a flavorful combination of tender diced pumpkin, mixed beans in a mild chili sauce, and savory spaghetti, all brought together in a delicious tomato-based sauce. The pumpkin adds a subtle sweetness that pairs perfectly with the earthy beans and tangy tomatoes. Topped with a sprinkling of Parmesan, this dish is a comforting and satisfying meal that is sure to please your taste buds.
— Constant Cookbook
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)
Instructions
- 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.
- Meanwhile, cook the spaghetti in a large pan of boiling water according to pack instructions.
- 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.
Cook Time
35M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 477 calories
- Fat Content: 8 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 88 grams carbohydrates
- Fiber Content: 9 grams fiber
- Protein Content: 19 grams protein
- Sodium Content: 2.01 milligram of sodium
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