This autumn one-pan dish is perfect for the whole family and so simple to prepare. I assure you will not be disappointed by the combination of creamy pumpkin and ricotta! I like to use chickpea pasta to boost the protein level, but any pasta will do. Save this recipe for when you need something quick, nourishing, and extremely wonderful at the end of a long day.
¼ Kent pumpkin, peeled & cubed
1 red onion, peeled & sliced into wedges
5 garlic cloves
3 tbsp extra virgin olive oil
¾ cup smooth ricotta
¼ cup (60ml) milk of choice
3 cups cooked chickpea pasta, or pasta of choice
¼ bunch basil, leaves picked
30g (1oz) parmesan, shaved
Preheat the oven to 180°C or 350°F.
In a large casserole dish, place the pumpkin, onion, and garlic. Season generously with sea salt and black pepper and drizzle with extra virgin olive oil. Toss to evenly coat. Bake for 30 minutes in a preheated oven, or until the pumpkin is tender and cooked through.
Remove and finely slice the cooked onion from the pan.
Peel and mash the garlic cloves with the pumpkin till smooth.
Return the onion, along with the ricotta and milk, to the dish. Stir until everything is well combined.
Stir in the cooked chickpea pasta, or your preferred pasta.
Serve with basil leaves and shaved parmesan cheese on top.