Rocket pesto spaghetti with roast pumpkin and ricotta

Cooking Vegetarian Rocket pesto spaghetti with roast pumpkin and ricotta

Sweet pumpkin and spicy pesto are the perfect pair in this comforting pasta dinner.

Lables: Low sodium Vegetarian Egg free Fish free Shellfish free Soy free
  1. Preheat oven to 210°C. Line a baking tray with non-stick baking paper. Place the pumpkin on the prepared tray and lightly spray with olive oil spray. Season with salt and pepper. Bake in oven for 20 minutes or until tender.
  2. Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well and return to the pan.
  3. Place rocket, garlic, parmesan and pine nuts in the bowl of a food processor and process until well combined. With the motor running, gradually add the oil and lemon juice in a thin steady stream until combined. Add the rocket pesto to the pasta and toss until well combined. Add pumpkin and ricotta and gently toss to combine.

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800g butternut pumpkin, peeled, deseeded, cut into 2cm pieces
Olive oil spray
Salt & freshly ground black pepper
400g dried thin spaghetti
1 bunch rocket, ends trimmed, washed, dried
2 garlic cloves, crushed
30g shredded parmesan
30g pine nuts
2 tbsp olive oil
80ml fresh lemon juice
200g fresh low-fat ricotta

Adv

Autors
Preparation time
10
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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