Pumpkin and Pasta Hotpot
1 chopped onion
2 cloves of minced garlic
a punnet of button mushrooms, halved
500-700 grams pumpkin, cubed
3 cups/750 ml of water with one veggie stock cube dissolved in it (low salt variety is best)
a heap of fresh tomatoes, chopped or 1 big 800 gram tin
2 sticks of celery, chopped
400 g tin of kidney beans, rinsed
1 bay leaf
1 tsp of minced chili peppers
2 tbsp tomato paste
1.5 cups of pasta such as rotini or macaroni
1. Fry the onion, garlic, mushrooms, and celery in a non stick pan for a few minutes if you are motivated. Otherwise, just pile everything into a big pot - except the pasta - and bring it to a boil.
2. Then add the pasta and simmer about 20 minutes for the pasta to become tender.
Serve with parsley and/or black pepper if you like. And add extra beans if you want more protein. Or sprinkle low fat feta on top.