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Speedy Tuscan Spaghetti

Vegan
Vegetarian

It's dinner in a jiffy with this speedy Spaghetti recipe

Level	Easy
Serves	4
Bites	0.5

Ingredients

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

Method

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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