Healthier Baked Ricotta & Pumpkin Pasta

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9 Ingredients

Number of servings

4

800grams pumpkin, diced
1 brown onion, quartered
2tablespoons extra virgin olive oil
4 cloves garlic, bruised
1teaspoons chilli flakes
250grams light ricotta
250grams Macro Organic wholemeal spiral pasta
60grams baby rocket leaves
80grams parmesan, grated

Nutrition per serving

Protein

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Get your pasta on with this baked ricotta and pumpkin pasta recipe. A new twist on the baked feta trend, this nutritionally approved dish will become a family favourite.

Method

Step 1 of 4

Preheat oven to 220°C/200°C fan-forced. Toss together pumpkin, onion, oil, garlic and chilli flakes in a large baking dish. Place ricotta in centre of dish. Season with pepper. Bake for 40 minutes or until pumpkin is golden and caramelised.

Step 2 of 4

Meanwhile, cook pasta according to packet instructions.

Step 3 of 4

Remove tray from oven and use a fork to roughly mash everything together. Add pasta and toss to combine.

Step 4 of 4

Serve topped with rocket and parmesan.