1 tbsp olive oil
1 onion, chopped
2 garlic cloves, crushed
3 chorizos, sliced
500 g Japanese pumpkin, chopped
800 g canned red kidney beans
250 g spaghetti
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat a large saucepan over medium heat, add the olive oil, onion, garlic and chorizos, and cook for 4 minutes or until the onions are translucent.
Add the Japanese pumpkin and enough water to cover. Bring to the boil, then reduce heat to low and cook for 10 minutes or until pumpkin is almost tender.
Drain the red kidney beans and add to the pan with the spaghetti. Cook for 12 minutes or until pasta is al dente. Season with salt and pepper.
As seen in Feast magazine, Issue 11, pg146.
Photography by Katie Kaars