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

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

Ready in 35 minutes • Serves 3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, March 29, 2020.
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Ingredients

Pasta Bake

  • 1/3 pack rigatoni pasta
  • 1 pack diced pumpkin
  • 1/2 brown onion, finely diced
  • 1 clove garlic, minced
  • 1 pack pasta spices
  • 1 courgette, thinly sliced into rounds
  • 3/4 cup vegetable stock
  • 1/3 pack large-leaf spinach, washed & roughly chopped
  • 1 pack red pepper pesto
  • 1/2 pack sour cream

Topping

  • 1 pack ricotta
  • 1 egg
  • 1 pack walnuts
  • 1 bunch sage, picked

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 1 minute, until fragrant. Add vegetable stock and 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 & grill 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.

Nutritional Information

Energy 1983 kj
474 kcal
Protein 20.2g
Carbohydrate 47.0g
Fat 21.9g