Black bean spaghetti with pumpkin sauce

Ingredients for 1 servings:

• 75 g spaghetti (bean spaghetti), black
• 80 g pumpkin flesh, frozen, diced
• 70 g bell pepper(s), red
• 1 mango(s)
• some salt and pepper
• some chili flakes
• some vegetable stock powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

vegan, MB-compatible, Phase 2 without oil

Cook the pumpkin cubes in the vegetable stock until tender. Meanwhile, dice the bell peppers and mango. Once the pumpkin cubes are tender, strain them, reserving the vegetable stock. Puree the pumpkin cubes with a hand blender or stand mixer, adding about 4-6 tablespoons of the stock for a better consistency. Season the sauce with salt, pepper, and chili flakes, if desired. Meanwhile, cook the black bean spaghetti with the bell peppers in the reserved vegetable stock according to the package instructions. Once the spaghetti is tender, scoop them out along with the bell peppers and toss them with the pumpkin sauce. Serve the spaghetti and bell peppers next to each other with the mango.