A warming, vegetarian pasta dish that's made mainly with storecupboard ingredients
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)
Method
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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.
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Meanwhile, cook the spaghetti in a large pan of boiling water according to pack instructions.
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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.