adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Honey pumpkin and sage agnolotti
Honey pumpkin and sage agnolotti
0 Likes
Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Whip up a delicious vegetarian pasta dinner in 30 minutes.
Ingredients:
  • 800g butternut pumpkin, peeled, coarsely chopped
  • 4.60 gm olive oil
  • 60g pecan
  • 625g pkt ricotta & spinach agnolotti
  • 80g butter, chopped
  • 12 sage leaves
  • 60g baby spinach leaves
  • Shaved parmesan (or vegetarian hard cheese), to serve
  • Mixed salad leaves, to serve
Instructions:
  • 1. Preheat the oven to 220°C. 2. Line a baking tray with parchment paper. 3. Spread the pumpkin evenly on the tray. 4. Drizzle olive oil over the pumpkin and season with salt and pepper. 5. Bake for 15 minutes, turning the pumpkin occasionally. 6. Drizzle honey over the baked pumpkin. 7. Sprinkle pecans over the pumpkin. 8. Bake for an additional 2 minutes until caramelized.
  • Cook the pasta according to the package instructions until tender, then drain.
  • In a large frying pan over medium-high heat, melt the butter until it turns a deep nut-brown color, about 5 mins. Toss in the sage and cook until crisp, about 2 mins. Transfer the butter mixture to a large bowl and combine with pumpkin, pecans, pasta, and spinach leaves.
  • Plate the pasta mixture in serving bowls. Top it off with parmesan and enjoy with a side of mixed salad leaves.

Similar Recipes