Broad bean, mint & feta salad
A light salad full of good-for-you greens, and made more filling with couscous
Pumpkin & bean spaghetti
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp olive oil
- 2 onionsthinly sliced
- 2 garlic clovescrushed
- 350g pumpkindiced
- 400g can chopped tomatoes
- 400ml vegetable stock
- 350g spaghetti
- 420g can mixed beansin a mild chilli sauce
- handful parmesan(or vegetarian alternative)
Nutrition: per serving
- kcal477
- fat8g
- saturates1g
- carbs88g
- sugars0g
- fibre9g
- protein19g
- salt2.01g
Method
step 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.
step 2
Meanwhile, cook the spaghetti in a large pan of boiling water according to pack instructions.
step 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.
