One-Pot Pumpkin & Winged Bean Pasta Bake

This one-pot winged bean and pumpkin pasta bake with risoni is the perfect weeknight dinner for busy families.

Not only is it incredibly easy to make, but it’s also super budget-friendly, using simple, low-cost ingredients—many of which you can grow right in your backyard! Packed with the earthy flavours of winged beans and pumpkin, this hearty dish is a wholesome, satisfying meal that requires minimal cleanup. It’s the kind of cozy, comforting bake that makes weeknight dinners both stress-free and delicious. Ideal for a family on a budget, it’s a go-to recipe that’s as nourishing as it is affordable.

Many of the ingredients are adaptable, too, so you can spice it up, add different greens, or even make it vegan by using plant-based substitutes.

Here’s How to Make It

Warm the oil in the dutch oven over medium heat (use an infused or flavoured oil for extra oomph). Chop the onion & pumpkin, then add them to the pan & fry for 15 minutes.

Slice the beans then add them to the pan, cook a further 5-10 minutes. Once the onion has become translucent & the pumpkin has started to brown, add the ginger, garlic & turmeric and fry until fragrant, 2-3 mins.

Add the stock and bring to the boil. Chicken or vegetable stock will both work here; if you don’t have home-made stock on hand, a quality powdered stock like vegeta works perfectly. Just remember that powdered stock can be salty, so you may like to adjust the salt addition mentioned below. Meanwhile, chop the spinach roughly and beat the eggs together in a small bowl.

Stir in the spinach then the risoni and the salt. Here, I’ve used soft-leaved greens like Okinawan, Brazilian & Egyptian spinaches, which wilt down immediately in hot liquid. If you’re using a firmer green like kale, you might like to add it a few minutes before removing the pot from the heat.

Crumble the feta over the top, then Carefully add the egg mixture to the top of the pot. Put the lid on and bake for 30 minutes. Leave to cool for 5 minutes before serving.