Pumpkin & Bean Spaghetti

Name: Pumpkin & Bean Spaghetti
Ingredients: 2 tablespoons olive oil; 2 onions, thinly sliced; 2 garlic cloves, crushed; 12 ounces pumpkin, diced; 1 (14 ounce) can chopped tomatoes; 78 cup vegetable stock; 12 ounces spaghetti; 1 (14 ounce) can mixed beans in chili sauce; 2 ounces parmesan cheese, grated

9 ingredients

8 steps

Ingredients

2 tablespoons olive oil
2 onions, thinly sliced
2 garlic cloves, crushed
12 ounces pumpkin, diced
1 (14 ounce) can chopped tomatoes
78 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.
3

Stir in the tomatoes and stock.
4

Bring to the boil, then cover and simmer for 15 mins, until the pumpkin is tender.
5

Meanwhile, cook the spaghetti in a large pan of boiling water according to pack instructions.
6

Add beans to the sauce, cook for 3-4 mins, until heated through, then season.
7

Drain spaghetti well, return to pan, then stir in the sauce.
8

Divide between serving bowls, then serve sprinkled with the cheese.