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Tortiglioni with caramelised onions & pumpkin
Tortiglioni with caramelised onions & pumpkin
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Elevate your midweek dinner with minimal ingredients and pantry essentials.
Ingredients:
  • 1/2 (about 850g) butternut pumpkin, peeled, seeded, cut into 1cm cubes
  • 100ml extra virgin olive oil
  • 350g tortiglioni or other dried short pasta
  • 2 onions, thinly sliced
  • 2 cloves garlic, crushed
  • 300g (1 1/4 cup) ricotta
  • 30g (1 cup) baby spinach, thinly shredded
  • 1 1/2 lemons, juiced
  • Halved, pitted kalamata olives (optional), to serve
Instructions:
  • In a large bowl, mix together the pumpkin and 60ml (1/4 cup) oil until well combined. Season with salt and pepper to taste.
  • In a hot, heavy-based frying pan, cook the pumpkin without moving it for 5 minutes until golden and caramelized on one side. Flip and cook for another 5 minutes until browned on the other side.
  • While the sauce is simmering, cook the pasta in a large pot of boiling salted water for 10 minutes until al dente. Drain the pasta and return it to the pot. Stir in the pumpkin mixture until well combined.
  • As the pasta cooks, heat 1 tablespoon of oil in a frying pan over high heat. Sauté onions with 1 teaspoon of salt for 10 minutes until soft and golden brown. Stir in garlic for 1 minute until aromatic. Combine with the cooked pasta and toss together. Enjoy!
  • In a small bowl, crumble the ricotta and drizzle with the remaining 1 tablespoon of oil. Then, add the spinach and lemon juice, gently stirring to combine. Toss the ricotta mixture with the pasta, then gently combine. Top with olives (if desired) and serve.

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