Pumpkin, Ricotta and Spinach Pasta Bake
Serves
8
Total Time
1hrs
Calories
598
A very easy dinner for a busy school night. Vegetarian, but feel free to add bacon or chorizo. Don’t make your own ricotta unless you have time. Easy.
- Butternut squash½peeled, diced
- Mozzarella cheese150 gcubed
- Pine nuts70 gtoasted
- Lemon1juice of
- Penne250 gcooked
- Extra virgin olive oilas needed
- Pink himalayan salt flakes1 teaspoon
- Parmesan cheese200 gcubed
- Garlic clove8
- Fresh basil leaves1 handfulleaves of
- Pink himalayan salt flakes1 pinch
- Extra virgin olive oil100 g
- Baby spinach2 handfulsleaves of
- Ricotta cheese500 g
- Sea salt1 teaspoon
Ingredients
- 1. Pre-heat oven - 200°C
- 2. Line a clean baking sheet with parchment paper
- 3. Place butternut squash on the baking sheet
- 4. Drizzle with extra virgin olive oil
- 5. Sprinkle with pink Himalayan salt flakes
- 6. Roast - 25 min, 200°C
- 7. Reduce temperature in oven to 180°C and remove pumpkin from oven to cool slightly
- 8. Butter several individual baking dishes or one large dish
- 9. Add parmesan cheese and mozzarella cheese to the TM5 bowl
- 10. Blitz with MC fitted - approx 10 sec, speed 10
- 11. Remove cheese from bowl and set aside
- 12. To make pesto place garlic and additional Parmesan into Thermomix bowl
- 13. Blitz with MC fitted - approx 10 sec, speed 10
- 14. Then add fresh basil, pine nuts, lemon juice and pink Himalayan salt flakes to the TM5 bowl
- 15. Blend - approx 6 sec, speed 6
- 16. Add olive oil through hole in lid
- 17. Mix to combine - approx 3 sec, speed 6
- 18. Assemble by stirring all ingredients together, reserving just a little of the grated cheeses to finish off
- 19. Sprinkle with remaining cheese and bake between 10-20 minutes (depending on size of dishes used) until golden and fragrant
- 20. Serve with a leafy green salad and garlic bread
Method
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