Method
- Finely chop the onion, squash, celery, garlic and carrots.
- In a large pan, sauté the onion, garlic and celery in the olive oil for a few minutes, then add the chopped carrots and squash.
- Add the water and tomatoes, then crumble in the stock cubes. Bring to the boil, stirring gently
- Add the tomato purée, paprika, oregano and pepper, then season with some salt and cook for 15 minutes
- Shred the cabbage and chop the courgette finely, then add to the pan and cook for a further 8 minutes
- Slice the spinach leaves roughly and add to the pan along with the beans and pasta
- Cook for another 5 or 6 minutes, or until the pasta is cooked then serve.
Ingredients
- 1 Large Onion
- ½ Butternut Squash
- 2 Large Carrots
- ½ Savoy Cabbage
- 2 Celery Sticks
- 1 Large Courgette
- 1 Garlic Clove
- 80g Spinach Leave
- 400g tin Chopped Tomatoes
- 100g dried spaghetti, broken into short lengths
- 400g tin Mixed Beans, drained
- 2 Vegetable Stock Cubes
- l50g Tomato Purée
- 2 tsp Dried Oregano
- 2 tsp Paprika
- ½ tsp Ground Black Peppe
- Sea Salt
- 1 litre Boiling Water
- 50ml Olive Oil
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