Baked Pumpkin Ricotta Pasta Food

BAKED PUMPKIN & RICOTTA PASTA

Steps:

• Preheat the oven to 200°C, add 2 tablespoons of the oil to a baking dish, add the pumpkin cubes, season with the salt and pepper, add the cumin and toss the pumpkin well until thoroughly coated with the oil, then bake for 30-35 minutes or until the pumpkin is tender.
• Meanwhile cook the pasta according to the packet directions or until al dente, drain, return to the pan, cover and keep warm.
• Heat the remaining tablespoon of olive oil in a pan over a medium heat, add the breadcrumbs, garlic, onion and sage and cook for 3-4 minutes, stirring or until golden, remove from the heat and stir in the parsley.
• Add the ricotta to the pasta and toss until well combined, add the pumpkin and gently toss.
• Divide between the serving plates and scatter with the breadcrumb mixture and serve with salad greens.

CREAMY PUMPKIN PIE WITH RICOTTA CHEESE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Press pie crust into a pie plate.
• Beat ricotta cheese into lightly beaten eggs in a large bowl until smooth. Stir pumpkin, brown sugar, evaporated milk, pumpkin pie spice, vanilla extract, and salt into the cheese mixture until smooth; pour into the pie crust.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

PUMPKIN, SPINACH & RICOTTA PASTA

Steps:

• Place pumpkin, with a small dash of water, in a single layer on a microwave safe plate.
• Cover and cook on high power for 4 to 5 minutes or until just tender; drain.
• Heat olive oil in a large non-stick frying pan over medium heat.
• Add onion and cook for 3-4 minutes or until soft.
• Add garlic, chili and pumpkin; cook for 2 minutes.
• In a large saucepan over low heat, combine pasta with pumpkin mixture.
• Add lemon juice, ricotta and spinach leaves.
• Toss gently for 2-3 minutes until spinach is just wilted.
• Season and serve warm.