Pumpkin, sage and ricotta sauce
2
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Simple and fresh, combine pumpkin and sage with ricotta to create a deliciously smooth pasta sauce that will add the wow factor to week night dinners.
Ingredients
Reduced-fat ricotta cheese
80 g, crumbled
Olive oil
1 tbs
Pumpkin
700 g, cut into 1.5cm pieces
Garlic
1 clove(s), finely chopped
Brown onion
1 medium, finely chopped
Fresh sage
1 tbs, (10 leaves), shredded
Frozen green peas
½ cup(s), (60g)
Baby spinach
100 g
Instructions
1
Heat oil in a large non-stick frying pan over medium-high heat. Cook pumpkin, garlic, onion and sage, stirring, for 6–8 minutes or until pumpkin is soft and starting to break down. Stir in peas and cook, stirring, for 2 minutes.
2
Add spinach and cook, covered, for 1 minute or until spinach just wilts. Remove from heat. Add ricotta and stir gently to combine. Season with salt and pepper. Serve.
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