 Level |
Easy
|
 Serves |
4
|
|
Bites
|
0.5
|
Low-cal spray oil
1 small white onion, finely chopped
2 garlic cloves, crushed
Spinach leaves
1 tsp Paprika
200g butternut squash (cubed)
150ml chicken/veg stock
500g tomato passata
30g Parmesan (optional)
240g uncooked weight, wholewheat spaghetti
Gently heat low-calorie spray oil in a large pot, add the onion and fry for a few minutes until softened.
Add the garlic and paprika and stir-fry for a couple of minutes.
Add in the squash and pour in the stock.
Bring to a gentle boil, then simmer for 10 minutes.
Stir in the passata, cover and simmer. Add in cooked wholemeal spaghetti and a handful of spinach leaves.
Stir together and serve with Parmesan shavings and a leafy salad.
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