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Roasted pumpkin, ricotta, pine nut and sage pasta

  • Time to make: 20 mins
  • Serving: 4 people
Ratings: 5.0
Ingredients

Ingredients

  • 400g macaroni
    • 550g peeled pumpkin, cut in 2.5cm cubes
    • olive spray oil
    • 200g reduced-fat ricotta cheese, crumbled
    • 2 tablespoons toasted pine nuts
    • 2 tablespoons fresh sage, finely chopped
    • 4 tablespoons pesto, to stir through
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

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    1 Cook pasta following packet directions. Drain.

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

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

    4 To pasta, add pumpkin, ricotta, pine nuts, sage and pesto. Toss until well combined. Serve immediately.

    Variations

    Make it gluten free: Use gluten-free pasta and pesto.

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