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One pot spaghetti with pumpkin and pesto

One pot spaghetti with pumpkin and pesto

Total Time
50 min
20 min
30 min
A simple one pot spaghetti filled with wholemeal pasta, heirloom tomatoes, rocket and basil pesto is sure to be a family hit.


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


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

1 cup(s), (190g) spaghetti


3 cup(s), (500g), kent variety, cut into 2.5cm pieces


1 bunch(es), cut into 4cm lengths

Cherry tomatoes

250 g, halved


40 g

Basil pesto

¼ cup(s), (65g)


  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.


SERVING SUGGESTION: Finely grated parmesan cheese. TIP: Stand uncooked pasta upright in the mixture until the bottom half is soft enough to bend without breaking. Stir pasta regularly so it cooks evenly and doesn’t stick together.