Creamy ricotta and pumpkin penne
- 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
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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)
Total fat 14.2g
–Saturated fat 4.2g
Dietary fibre 6.5g
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