An easy yet delicious dinner that will bring you joy. The only problem is that you will want to make it every day of the week!
Serves44
Cook time25 mins25 minutes
Prep time10 mins10 minutes
Ingredients
800g butternut pumpkin, peeled, coarsely chopped
1 tsp olive oil
1 tbs honey
1/2 cup (60g) coarsely chopped pecans
625g pkt ricotta & spinach agnolotti
80g butter, chopped
12 sage leaves
60g baby spinach leaves
Shaved parmesan, to serve
Mixed salad leaves, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 220°C. Line a baking tray with baking paper. Arrange the pumpkin over the tray. Drizzle with the oil and season with salt and pepper. Bake, turning occasionally, for 15 mins. Drizzle with honey. Scatter the pecans over the pumpkin. Bake for a further 2 mins or until caramelised.
Step 2
Meanwhile, cook the pasta following packet directions or until tender. Drain.
Step 3
Melt the butter in a large frying pan over medium-high heat. Cook, stirring, for 5 mins or until the butter turns a deep nut-brown colour. Add the sage and cook, turning, for 2 mins or until crisp. Transfer the butter mixture to a large bowl. Add the pumpkin, pecans, pasta and spinach leaves to the butter mixture and toss to combine.
Step 4
Divide pasta mixture among serving bowls. Sprinkle with parmesan and serve with mixed salad leaves.
An easy yet delicious dinner that will bring you joy. The only problem is that you will want to make it every day of the week!
Method
Step 1
Preheat oven to 220°C. Line a baking tray with baking paper. Arrange the pumpkin over the tray. Drizzle with the oil and season with salt and pepper. Bake, turning occasionally, for 15 mins. Drizzle with honey. Scatter the pecans over the pumpkin. Bake for a further 2 mins or until caramelised.
Step 2
Meanwhile, cook the pasta following packet directions or until tender. Drain.
Step 3
Melt the butter in a large frying pan over medium-high heat. Cook, stirring, for 5 mins or until the butter turns a deep nut-brown colour. Add the sage and cook, turning, for 2 mins or until crisp. Transfer the butter mixture to a large bowl. Add the pumpkin, pecans, pasta and spinach leaves to the butter mixture and toss to combine.
Step 4
Divide pasta mixture among serving bowls. Sprinkle with parmesan and serve with mixed salad leaves.
