Saucy Pumpkin and Zucchini Spaghetti

Oct 29

Saucy Pumpkin and Zucchini Spaghetti

For tonight's dinner, twirl spaghetti through a rustic, veggie-packed sauce. This dish is rich, tomatoey, and full of flavour, perfect for all ages! Grab yourself a packet of pasta from the Pantry and make this a nutritions and affordable meal.

Ingredients:

1 packet of spaghetti [ available from the food pantry ]
400g pumpkin, peeled and cut into 2cm chunks
1 zucchini**, cut into 2cm chunks (or grated if desired)
2 tbs olive oil
80ml (⅓ cup) tomato pasata sauce [ available from the food pantry ]
400g canned tomatoes [ available from the food pantry ]
1 tbs red wine vinegar
2 tsp sugar
Salt and pepper, to taste
Grated cheese, for serving

Instructions:

1. Cook the Spaghetti:

Bring a large saucepan of salted water to the boil.
Cook the spaghetti for 8 minutes or until al dente.
Reserve 250ml (1 cup) of the cooking water, then drain the spaghetti and set aside.

2. Sauté the Vegetables:

Heat 2 tablespoons of olive oil in a large deep frying pan over medium heat.
Add the chopped celery and pumpkin. Cook, stirring regularly, for 8 minutes until the celery is tender and the pumpkin is golden.
Stir in 80ml (⅓ cup) of tomato pasata

3. Simmer the Sauce:

Add the canned tomatoes, zucchini, reserved pasta cooking water, red wine vinegar, and sugar to the pan. Stir to combine.

Bring to the boil, then reduce the heat to medium and cook for 20 minutes until the veggies are tender and the sauce has thickened slightly.

Taste and season with salt and pepper.

4. Toss with Spaghetti:

Add the cooked spaghetti to the sauce and toss to combine, allowing the pasta to warm through in the sauce.
Remove from heat and serve with grated cheese and fresh parsley for flavour

Make It Yours:

If you're cooking for kids who don't like zucchini, try grating the zucchini and adding it to the sauce – they won't even notice it's there!

Enjoy this hearty, veggie-loaded pasta that’s sure to satisfy everyone at the table!