This autumn one-pan creation is truly family-friendly and so easy to whip up. Creamy pumpkin and ricotta pair perfectly – I promise you will not be disappointed! To up the protein content, I love to use chickpea pasta but any pasta you like will work too. Bookmark this recipe for when it’s the end of a busy day and you need something fast, nourishing and absolutely delicious.
Serves 4
¼ Kent pumpkin, peeled & cubed
1 red onion, peeled & sliced into wedges
5 garlic cloves
3 tbsp extra virgin olive oil
¾ cup smooth ricotta
¼ cup (60ml) milk of choice
3 cups cooked chickpea pasta, or pasta of choice
¼ bunch basil, leaves picked
30g (1oz) parmesan, shaved
Preheat the oven to 180°C or 350°F.
Place the pumpkin, onion and garlic in a large casserole dish. Drizzle the extra virgin olive oil over the top and season generously with sea salt and black pepper. Toss to coat. Bake in the preheated oven for 30 minutes or until the pumpkin is cooked through and soft.
Remove the cooked onion from the pan and finely chop.
Peel the garlic cloves and mash together with the pumpkin, until smooth.
Add the onion back into the dish along with the ricotta and milk. Stir until incorporated.
Stir through the cooked chickpea pasta, or your pasta of choice.
Garnish with basil leaves and shaved parmesan.
