One pot spaghetti with pumpkin and pesto

9
Total Time
50 min
Prep
20 min
Cook
30 min
Serves
4
Difficulty
Moderate
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 cooking cream

¼ cup(s), (60ml)

dry wholemeal pasta

1 cup(s), (190g) spaghetti

pumpkin

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

asparagus

1 bunch(es), cut into 4cm lengths

cherry tomato

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.

Notes

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.

Start eating better than ever!