Creamy Red Pepper Pesto Pasta Bake with Pumpkin, Ricotta & Walnuts

Steps

1. Preheat oven grill to high. Bring a large pot of salted water to the boil. Cook pasta & pumpkin. Cook pasta and pumpkin in pot of boiling water for 14-15 minutes, until both are just tender. Drain well and toss with a drizzle of oil to prevent sticking.
2. Meanwhile, prep veggies.
3. Cook veggies. Heat a drizzle of oil in an oven-proof fry-pan on medium-high heat. Cook onion for 2-3 minutes, until softened. Add garlic, pasta spices and courgette and cook for a further minute, until fragrant. Add vegetable stock, a pinch of salt and reduce heat to low. Simmer for 3-4 minutes, until courgette is tender. Remove from heat.
4. Stir through spinach, red pepper pesto, sour cream, cooked pumpkin and pasta. Season to taste.
5. Prep topping & finish pasta bake. In a small bowl, combine ricotta and egg with a pinch of salt. Spoon ricotta mixture over pasta and sprinkle with walnuts and sage. Grill for 3-5 minutes, until topping is golden and has set.
6. Serve pasta bake.