Ricotta and spinach agnolotti with pumpkin sauce
- Total Time
Swap the traditional meaty pasta sauce for this lighter pumpkin one. Its smooth texture is matched perfectly with the crunchy bacon pieces.
olive oil1 tsp
brown onion1 medium, finely chopped
fresh garlic1 clove(s), crushed
Hans Bacon125 g, chopped
canned diced tomatoes400 g
pumpkin350 g, cut into 1.5cm pieces
baby spinach leaves100 g
Fresh pasta, agnolotti, spinach and ricotta375 g
grated parmesan cheese¼ cup(s)
- Fill and boil the kettle. Heat oil in a large saucepan over medium-high heat. Cook onion, garlic and bacon, stirring, for 3–4 minutes or until light golden.
- Add tomatoes and ½ cup (125ml) boiling water and bring to the boil. Add pumpkin. Reduce heat to medium and simmer, uncovered, for 10 minutes or until pumpkin is tender. Add spinach and cook for 1 minute or until just wilted. Season with pepper.
- Meanwhile, pour remaining boiled water from kettle into a large saucepan and return to the boil over high heat. Cook pasta in boiling salted water, following packet instructions, or until just tender. Drain. Serve pasta topped with pumpkin sauce and parmesan.