Honey pumpkin and sage agnolotti

10 Ingredients

• 800g butternut pumpkin, peeled, coarsely chopped

• 1 tsp olive oil

• 1 tbsp honey

• 1/2 cup (60g) coarsely chopped pecans

• 625g pkt ricotta & spinach agnolotti

• 80g butter, chopped

• 12 sage leaves

• 60g baby spinach leaves

• Shaved parmesan (or vegetarian hard cheese), to serve

• Mixed salad leaves, to serve

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4 Method Steps

• Preheat oven to 220°C. Line a baking tray with baking paper. Arrange the pumpkin over the tray. Drizzle with the oil and season with salt and pepper. Bake, turning occasionally, for 15 mins. Drizzle with honey. Scatter the pecans over the pumpkin. Bake for a further 2 mins or until caramelised.

• Meanwhile, cook the pasta following packet directions or until tender. Drain.

• Melt the butter in a large frying pan over medium-high heat. Cook, stirring, for 5 mins or until the butter turns a deep nut-brown colour. Add the sage and cook, turning, for 2 mins or until crisp. Transfer the butter mixture to a large bowl. Add the pumpkin, pecans, pasta and spinach leaves to the butter mixture and toss to combine.

• Divide pasta mixture among serving bowls. Sprinkle with parmesan and serve with mixed salad leaves.

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Better for you

Recipes with a Health Score of 8.0+