Add extra flavour and dimension to this vegetarian pasta classic with roasted sweet pumpkin.
Ingredients
- 750g butternut pumpkin, peeled
- 100g butter, melted
- 625g packet fresh ricotta and spinach agnolotti pasta
- 1/2 teaspoon ground nutmeg
- 1/2 cup walnuts, roughly chopped
- 1/4 cup finely chopped fresh chives
- 1/4 cup fresh flat-leaf parsley, roughly chopped
Method
- Step 1Preheat oven to 200°C. Line a baking tray with baking paper. Cut pumpkin into 2cm cubes. Place onto tray. Brush with 1 tablespoon of butter. Bake for 25 to 30 minutes, or until golden and tender.
- Step 2Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender.
- Step 3Heat remaining butter in a frying pan over medium heat for 3 to 5 minutes, or until golden brown. Add nutmeg.
- Step 4Drain pasta, reserving 2 tablespoons of cooking water. Return pasta and reserved water to saucepan. Add pumpkin, butter, walnuts, chives, parsley, and salt and pepper. Toss over low heat until well combined. Serve immediately.
- Low carb
- Vegetarian
Nutrition
3259 kj
Energy
42g
Fat Total
20g
Saturated Fat
7g
Fibre
25g
Protein
79mg
Cholesterol
1032.45mg
Sodium
17g
Carbs (sugar)
73g
Carbs (total)
All nutrition values are per serve
- Author: Dixie Elliott
- Image credit: Steve Brown
- Publication: Super Food Ideas
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