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Fettuccine with roast pumpkin and ricotta
Fettuccine with roast pumpkin and ricotta
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Flavorful low-fat vegetarian pasta.
Ingredients:
  • 1/2 small butternut pumpkin, peeled, deseeded, cut into chunks
  • 1 red onion, halved, sliced
  • Freshly ground pepper
  • Olive oil spray
  • 12 fresh sage leaves
  • 4 slices white bread, crust removed
  • 500g pkt fettuccine
  • 300g low fat fresh ricotta
Instructions:
  • Preheat the oven to 200°C. Arrange the pumpkin and onion on a baking tray, sprinkle with pepper, lightly spray with olive oil, and bake for 30 minutes. Then, add sage leaves and bake for an additional 10 minutes until crispy.
  • Process the bread in a food processor until coarse crumbs form. Toast the breadcrumbs in a non-stick frying pan over medium heat until golden, then set aside. Cook the pasta in boiling water in a large saucepan according to package instructions until al dente. Drain the pasta.
  • Combine the pasta, roast pumpkin, toasted breadcrumbs, and sprinkle with crumbled ricotta. Serve promptly.

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