240gm curly spaghetti
1 large onion, sliced
2 cloves garlic, crushed
1 medium butternut, chopped
6 small parsnips, sliced
½ cup veg stock
2 mild red chillies, finely chopped
1 x ±400gm tin chopped tomatoes
250gm spinach, roughly chopped
25gm basil leaves, chopped
4 Tblsp grated parmesan
Method
Cook the spaghetti in lightly salted boiling water until al dente.
Drain and keep warm.
Meanwhile, spray a pan with non stick cooking spray.
Dry fry the onion until it starts to soften.
Add the garlic, the chillies, the butternut cubes, the parsnips and the stock.
Simmer for 5 to 10 minutes until the butternut is cooked.
Now tip in the tomatoes and bring the pot back to the boil.
Stir through the spinach and basil and allow to wilt.
To serve. spoon the vegetables over the spaghetti and sprinkle with the parmesan.
The flavour of basil goes really well with spinach and butternut.
