Pumpkin and Bean Spaghetti

Serves 4

• 2 tbsp olive oil
• 2 onions , thinly sliced
• 2 garlic cloves , crushed
• 350g pumpkin , diced
• 400g can chopped tomatoes
• 400ml vegetable stock
• 350g spaghetti
• 420g can mixed beans
• A handful parmesan-style cheese

1. Heat the oil in a saucepan, then fry onions for 8 mins, until softened and just beginning to brown.
2. Add the garlic and pumpkin, then fry for a further 5 mins, stirring occasionally.
3. Stir in the tomatoes and stock. Bring to the boil, then cover and simmer for 15 mins, until the pumpkin is tender.
4. Meanwhile, cook the spaghetti in a large pan of boiling water according to pack instructions.
5. Add beans to the sauce, cook for 3-4 mins, until heated through, then season.
6. Drain spaghetti well, return to pan, then stir in the sauce.
7. Divide between serving bowls, then serve sprinkled with the cheese.

Try using mixed beans in chilli sauce for extra flavour!

Warming tomato soup

• Knob of butter
• 1 medium sized onion, chopped
• 1 small potato, chopped
• 450g (1lb) tomatoes, quartered
• 1 bay leaf
• 2 tbsp tomato puree
• 400ml (16 fl oz) vegetable stock
• Salt and pepper to taste

1. Melt the butter in a saucepan and fry the onion until soft.
2. Add the potato, tomatoes, bay leaf, tomato puree and stock.
3. Bring to the boil, cover and simmer for 20 minutes.
4. Remove the bay leaf if used, and puree.
5. Push through a sieve to remove the seeds and skins
6. Heat through and serve with bread