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Vegetarian Pumpkin Pasta

I wasn't feeling for meat! Sometimes, I stick to a vegetarian dish. It actually makes my body feel lighter.

it's an easy mix. I used the pumpkin as a paste and cooked that first. The more pumpkin, the more saucy the dish will be. I really do enjoy this meal. it's super light and satisfying. You can switch up ingredients to suit your preference. I recommended substitutes below:

Mixed vegetable benefits:

> can increase metabolism

> high dietary fibre

> keeps you full for longer

> heart healthy


> low sodium and cholesterol free

> good source of carbs.

Red beans benefits:

> a good source of iron, phosphorus and potassium

> good protein source

> low fat


  • 1/2 pack spaghetti

  • 2 cups vegetables (pumpkin, mushrooms, string beans, bell peppers, carrots, broccoli)

  • 1 cup red beans

  • seasonings (oregano, basil, parsley, onion, garlic, chive, pimento, paprika, geera and any seasoning you like)


- Soy and tofu or any beans e.g. chick peas can replace red beans

- Any vegetables e.g. carrots, bell peppers, cauliflower, tomatoes


Boil the pumpkin first with seasonings. When it's smush, add the spaghetti and allow to boil down until semi cooked. Add the vegetables and beans. Serve when cooked. You will know when the spaghetti is easy to cut. If you like the vegetables mushy, cook for longer, if you like it crispy, then 5 minutes will be sufficient.

Serving size: 1-2

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