One pot spaghetti with pumpkin and pesto
9
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
A simple one pot spaghetti filled with wholemeal pasta, heirloom tomatoes, rocket and basil pesto is sure to be a family hit.
Ingredients
Oil spray
2 x 3 second spray(s)
Extra lean chicken sausage(s)
100 g, (2 x 50g sausages)
Brown onion
1 medium, thinly sliced
Garlic
3 clove(s), crushed
Fresh thyme
1 tbs
Salt reduced chicken stock
2 cup(s), (500ml)
Light cream
¼ cup(s), (cooking cream), (60ml)
Wholemeal pasta, dry
1⅓ cup(s), (190g) spaghetti
Pumpkin
3⅓ cup(s), (500g), kent variety, cut into 2.5cm pieces
Asparagus
1 bunch(es), cut into 4cm lengths
Cherry tomatoes
250 g, halved
Rocket
40 g
Basil pesto
¼ cup(s), (65g)
Instructions
1
Lightly spray a large saucepan or flameproof casserole dish with oil and heat over medium-high heat. Cook sausages, turning, for 5 minutes or until golden and cooked through. Transfer to a plate to cool slightly. Thickly slice.
2
Lightly spray the same pan with oil and heat over medium-high heat. Cook onion, garlic and thyme, stirring occasionally, for 5 minutes or until onion has softened.
3
Add stock, cream and ½ cup (125ml) cold water and bring to the boil. Add spaghetti (see tip). Reduce heat and simmer, uncovered, for 5 minutes.
4
Add pumpkin and cook, stirring occasionally, for 8 minutes or until pasta and pumpkin are almost tender. Add asparagus and cook for 1 minute or until heated through and pasta and pumpkin are tender.
5
Remove from heat. Stir in tomatoes and rocket. Stir in pesto. Serve scattered with sausage.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.