For a moreish taste, try this versatile dukkah recipe from Jan here.
|400 g||Pumpkin, peeled and seeded (Main)|
|1 spray||Oil spray|
|1 pinch||Flaky sea salt and freshly ground black pepper|
|2 Tbsp||Dukkah (Main)|
|2 Tbsp||Extra virgin olive oil|
|400 g||Penne pasta (Main)|
|200 g||Ricotta (Main)|
|1 large||400g can cherry tomatoes, cut in wedges|
|¼ cup||Basil leaves, sliced|
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- Preheat the oven to 180°C.
- Cut the pumpkin in 2.5cm cubes. Spray with a little oil then toss with the salt, pepper and dukkah.
- Pour the extra virgin olive oil into a large roasting pan and add the pumpkin. Roast for about 25 minutes or until cooked.
- Meanwhile, cook the penne in a large saucepan, until just tender. Drain well. Add the pumpkin, adding more olive oil if necessary. Warm through on medium heat. Add the ricotta, tomato and basil. Toss carefully. Lightly pile into bowls to serve. Can be sprinkled with extra dukkah if desired.