Tuesday, May 24, 2011

Agnolotti With Roasted Pumpkin

Pasta makes for an easy and economical vegetarian meal. Use your favourite vegetables to whip up a variety of vegetarian pasta recipes. For an extra dose of protein add lentils into the mix. We love the Agnolotti with roasted pumpkin recipe from Taste.

Ingredients (serves 4)
750g butternut pumpkin, peeled
100g butter, melted
625g packet fresh ricotta and spinach agnolotti pasta
1/2 teaspoon ground nutmeg
1/2 cup walnuts, roughly chopped
1/4 cup finely chopped fresh chives
1/4 cup fresh flat-leaf parsley, roughly chopped


1. Preheat oven to 200°C. Line a baking tray with baking paper. Cut pumpkin into 2cm cubes. Place onto tray. Brush with 1 tablespoon of butter. Bake for 25 to 30 minutes, or until golden and tender.
2. Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender.
3. Heat remaining butter in a frying pan over medium heat for 3 to 5 minutes, or until golden brown. Add nutmeg.
4. Drain pasta, reserving 2 tablespoons of cooking water. Return pasta and reserved water to saucepan. Add pumpkin, butter, walnuts, chives, parsley, and salt and pepper. Toss over low heat until well combined. Serve immediately.

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