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Pasta with pumpkin, tomato & butter beans
Pasta with pumpkin, tomato & butter beans
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Ingredients:
  • 1 brown onion, finely chopped
  • 1/2 (about 650g) butternut pumpkin, peeled, deseeded, cut into 2cm pieces
  • 1 800g can Italian diced tomatoes
  • 1 300g can butter beans, rinsed, drained
  • 20.00 ml chopped fresh oregano
  • 1 500g pkt dried farfalle pasta
  • Salt & ground black pepper, to taste
Instructions:
  • In a large non-stick frying pan over medium-high heat, warm the oil. Sauté the onion and garlic, stirring frequently, for about 3 minutes until the onion softens a bit. Increase heat to high, add the pumpkin, and cook for 6-7 minutes, stirring occasionally, until the pumpkin is lightly browned.
  • Combine the tomatoes and water in the pan. Lower the heat to medium-high, cover, and simmer for 12 minutes, stirring occasionally, until the pumpkin is tender.
  • Add the beans, fresh parsley, and aromatic oregano to the pot. Cover and simmer for 3-5 minutes until everything is warmed up perfectly.
  • Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Drain, then add the pumpkin mixture to the pasta, gently toss to combine, and season with salt and pepper to taste.

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