October 10, 2018
Soups/Stews, Pasta, Spaghetti,
Vegetables, Onions, Pumpkin, Italian, Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Entertaining, Weeknight Meals, Stove Top, No Eggs, Non-Dairy, Vegan, Vegetarian, Canned Tomatoes more
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"From one of our national supermarkets free monthly magazine June 2018"
Peel and roughly chop the onions and carrots and trim and roughly chop the celery and pumpkin (removing and dis carding the seeds) and finely chop the bacon.
Pick and finely chop the rosemary and sage leaves, then finely chope the chestnuts, if using.
Drizzle a lug of oil into a very large deep saucepan over a medium heat and add the bacon and fry for 2 minutes or until golden.
Stir in the onion, carrot, celery, pumpkin, herbs and chestnuts (if using) and cook for a further 15 minutes or until softened, stirring regularly.
Tip in the tomatoes, breaking them up with a wooden spoon, then drain and add the beans, followed by the stock and bring to the boil, then cover and leave to simmer for about 30 minutes, or until the pumpkin is cooked through, stirring occasionally.
Remove and discard any tough stalks from the greens, then roughly chop.
Wrap the pasta in a clean tea towel and bash into pieces using a rolling pin.
Add to the pan along with the greens and cook for a further 10 minutes or until pastais al dente and add a splash more stock or water to loosen, if needed.
Season to taste with sea salt and black pepper, then divide between bowls and pick over the basil leaves, then serve with a driazzle of extra virgin olive oil and crusty bread, if you like.
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