Pasta with Roasted Pumpkin, Tomatoes and Bacon
Sophie Gray shares her recipe for a hearty pumpkin pasta that will please your hungry family.
Fridge Harvest Stew
Raid your fridge for any leftover meat and wilting greens which you can use to whip up this quick fridge harvest stew.
Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.
Ingredients
- 2 large garlic cloves, chopped
- 1⁄4 cup olive oil
- 1 tin crushed tomatoes
- 2 cups beef stock
- 2 tins cannellini beans, drained and rinsed (or other types of beans of your choice)
- 200-300g leftover cooked meat, finely chopped
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon salt
- 1 bag spinach or rocket
Method
- In a large pot, sauté garlic in olive oil until golden, about 1-2 minutes. Add in tinned tomatoes and beef stock.
- Stir in beans, meat, salt and pepper. Bring to a boil.
- Reduce heat and simmer uncovered for 5 minutes.
- Stir in greens and cook until they wilt (approximately 1-2 minutes).