Creamy ricotta and pumpkin penne

Author: HFG staff

Photographer: HFG staff

Serves: 4

Time to make: 45 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

4 1/3 cups butternut pumpkin, peeled, seeds removed and chopped
Oil spray
300g wholemeal penne or other pasta
1 red onion, finely chopped
2 cups passata with herbs
Pinch nutmeg
350g bag spinach
2/4 cup ricotta
1/4 cup pine nuts, toasted

Instructions

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1 Heat the oven to 220°C/fan 200°C/gas 7. Put the pumpkin on a baking tray, spray with oil and roast for 30 min. About 10 min before the end of the cooking time, cook the pasta according to the pack instructions until al dente.

2 Meanwhile, spray a pan with oil and heat. Cook the onion for about 5 min until softened, then add the passata and nutmeg. Cook for 5 min more.

3 Put the spinach in another pan (or in the microwave) and heat until just wilted. Squeeze out the excess water, then mix with the ricotta in a bowl. Season with black pepper.

4 Drain the pasta and toss the spinach mix through it. Add the pumpkin and the tomato sauce and toss again. Divide among 4 bowls and sprinkle with the toasted pine nuts to serve.

Nutrition Info (per serve)

Calories 525 cal

Kilojoules 2197 kJ

Protein 23.3 g

Total fat 14.2 g

Saturated fat 4.2 g

Carbohydrates 81.3 g

Sugar 18.4 g

Dietary fibre 6.5 g

Sodium 512 mg

Calcium 370 mg

Iron 7.4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

One comment on Creamy ricotta and pumpkin penne

5663 June 29, 2025 at 8:50 am #

I made one portion of this and really liked it. I had made my own pasta sauce based on a HFG recipe so used that instead of pasata. I used a frozen portion of spinach which I cooked with the pasta.

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