Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core & Virtual Workshops 12 month plans only. Offer ends 5/10/24. See terms.
Join now
Photo of Risoni with roasted pumpkin by WW

Risoni with roasted pumpkin

10
Points®
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Moderate
This delicious risoni salad is made using pieces of roasted pumpkin, fresh coriander, pine nuts and currants.

Ingredients

Pumpkin

450 g, peeled, diced

Oil spray

1 x 3 second spray(s)

Ground cumin

1 tsp

Ground paprika

1 tsp, (sweet)

Pine nuts

40 g

Dry pasta

220 g, risoni

Dried turmeric

½ tsp

Currants

⅓ cup(s)

Fresh coriander

¼ cup(s), leaves

Olive oil

2 tsp, (extra virgin olive oil)

Red wine vinegar

2 tbs

Instructions

  1. Preheat oven to 180°C. Place pumpkin in a roasting pan. Spray with oil. Sprinkle with cumin and paprika and toss to coat evenly. Roast for 20 minutes, or until cooked. Remove from oven and allow to cool.
  2. Place pine nuts on an oven tray. Roast for 5 minutes, or until golden.
  3. Meanwhile, cook risoni in a large saucepan of boiling salted water with the turmeric, following packet instructions, or until just tender. Drain and return to the saucepan.
  4. Add pumpkin, pine nuts, currants, coriander, oil and vinegar to the risoni. Gently toss to combine. Season to taste with salt and freshly ground black pepper and serve.

Notes

This salad can be served warm or cold. Any leftovers can be stored in an airtight container in the fridge for 2-3 days.

You might like

You might like