Roasted squash, shallot, spinach & ricotta pasta

Roasted squash, shallot, spinach & ricotta pasta

  • 1
  • 2
  • 3
  • 4
  • 5
(17 ratings)

Prep: 15 mins Cook: 40 mins

Easy

Serves 4
Use your favourite wholemeal shapes and add roasted butternut, shallots, creamy Italian cheese and spinach for a hearty Italian pasta dish

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal504
  • fat11g
  • saturates3g
  • carbs84g
  • sugars14g
  • fibre14g
  • protein18g
  • salt0.4g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1 butternut squash (approx 800g in weight), peeled and diced
  • 4 banana shallots, quartered lengthways (roots intact)
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 400g wholemeal pasta shapes
    Pasta

    Pasta

    pah-stah

    Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…

  • 300g baby spinach leaves
  • 6 tbsp ricotta
    Ricotta

    Ricotta

    ree-cot-a

    Ricotta is an Italian cheese made from whey and traditionally a by-product of…

  • 4 sage leaves, very finely chopped
    Sage

    Sage

    sa-age

    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • zest and juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • a few gratings of fresh nutmeg
    Nutmeg

    Nutmeg

    nut-meg

    One of the most useful of spices for both sweet and savoury

Method

  1. Heat oven to 200C/180C fan/gas 6. Tip the squash and shallots into a large roasting dish. Toss in the oil, season and roast for 40 mins, stirring once.

  2. Meanwhile, cook the pasta following pack instructions, reserving a few tbsp of cooking water. Place the spinach in a large colander and pour over boiling water to wilt. Allow to cool a little, then squeeze out as much excess water as possible. Pop into a bowl with two-thirds of the ricotta, the sage, lemon juice and zest, nutmeg and seasoning, then stir.

  3. Next, tip the ricotta mixture into the hot drained pasta. Stir, adding a few tbsp of the cooking liquid. Mix most of the roasted veg with the pasta. Divide into bowls and dot with the remaining ricotta and scatter over any final bits of veg.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
delsh21
13th Mar, 2014
5.05
Made this for dinner last night and it was unexpectedly tasty. I used feta and basil instead of ricotta and sage because I had them in the fridge and they needed using up. It's a really lovely, simple but flavourful dish and an interesting new way of using squash.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?