Pumpkin & bean spaghetti

• olive oil↗2 tbsp tbsp
• onions↗2

  thinly sliced

• garlic cloves↗2

  crushed

• pumpkin↗350g g

  diced

• can chopped tomatoes400g g
• vegetable stock↗400ml ml
• spaghetti↗350g g
• can mixed beans420g g

  in a mild chilli sauce

• handful parmesan↗

  (or vegetarian alternative)

Step-by-step instructions

1. 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. 2

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

3. 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.