Page title and description
Vegetarian mains
Pumpkin and chilli spaghetti
Ingredients
- 2 tbsp olive oil
- 1 large or 2 small onions (red or white), thinly sliced
- 2 garlic cloves, crushed
- 600g pumpkin or squash flesh, diced
- 2 chillies, deseeded and finely chopped
- 400g tin chopped tomatoes
- 300-400ml veg stock
- 350g spaghetti
- handful fresh parsley, chopped (optional)
Method
Prep time:
10 min
PT10M
Cooking time:
25 min
PT25M
-
Step 1
In a large pan, heat the oil to a medium heat. Add the onion and fry gently until soft. Add the garlic and pumpkin and fry for a few minutes. Add the chillies, tomatoes and half the stock. Bring to the boil, reduce the heat and simmer for 15-20 minutes, or until the pumpkin is tender. -
Step 2
Add a little more stock as required during cooking, depending on which pumpkin or squash you are using (some are more watery than others). -
Step 3
Meanwhile cook the spaghetti according to the packet instructions. Drain and add to the pumpkin sauce. Add the chopped parsley if using and serve with grated Parmesan.
