1 butternut pumpkin (approx 800 g) peeled and diced
4 eschalots, quartered lengthways (roots intact)
2 tbsp olive oil
400 g wholemeal pasta shapes
300 g baby spinach leaves
4 tbsp ricotta
4 sage leaves, very finely chopped
zest and juice 1 lemon
2 pinches freshly grated nutmeg
- Heat oven to 200C/180C fan. Tip the pumpkin and eschalot into a large roasting dish. Toss in the oil, season and roast for 40 mins, stirring once.
- Meanwhile, cook the pasta following pack instructions, reserving a few tbsp of cooking water. Place the spinach in a large colander and pour over boiling water to wilt. Allow to cool a little, then squeeze out as much excess water as possible. Pop into a bowl with two-thirds of the ricotta, the sage, lemon juice and zest, nutmeg and seasoning, then stir.
- Next, tip the ricotta mixture into the hot drained pasta. Stir, adding a few tbsp of the cooking liquid. Mix most of the roasted veg with the pasta. Divide into bowls and dot with the remaining ricotta and scatter over any final bits of veg.