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.