Baked Pumpkin & Ricotta Pasta

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READY IN: 55mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 200°C, add 2 tablespoons of the oil to a baking dish, add the pumpkin cubes, season with the salt and pepper, add the cumin and toss the pumpkin well until thoroughly coated with the oil, then bake for 30-35 minutes or until the pumpkin is tender.
  • Meanwhile cook the pasta according to the packet directions or until al dente, drain, return to the pan, cover and keep warm.
  • Heat the remaining tablespoon of olive oil in a pan over a medium heat, add the breadcrumbs, garlic, onion and sage and cook for 3-4 minutes, stirring or until golden, remove from the heat and stir in the parsley.
  • Add the ricotta to the pasta and toss until well combined, add the pumpkin and gently toss.
  • Divide between the serving plates and scatter with the breadcrumb mixture and serve with salad greens.
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