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Roast pumpkin, ricotta, pine nut and sage pasta

  • Time to make: 10 mins
  • Serving: 4 people
Ratings: 1.0
Ingredients

Ingredients

  • 400g macaroni
  • 700g pumpkin, peeled, cut into 2.5cm cubes (3 cups)
  • 2 tablespoons water
  • olive spray oil
  • 200g reduced-fat ricotta, crumbled
  • 2 tablespoons pine nuts, toasted
  • 2 tablespoons fresh sage, finely chopped
  • 1 tablespoon olive oil
  • black pepper, to season
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    1 Cook macaroni following packet directions until al dente.

    2 Meanwhile, preheat grill on high. Place pumpkin in a shallow microwave-safe dish with water and cover loosely. Microwave on high for 2–3 minutes until just tender. Drain.

    3 Line a tray with baking paper. Arrange pumpkin on tray, then spray with oil. Grill for 2–3 minutes until light golden.

    4 Drain pasta, then return to saucepan. Add pumpkin, ricotta, pine nuts, sage and olive oil. Toss until well combined. Serve immediately, topped with pepper.

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