Pumpkin Pesto Pasta

  • Serves:
8
  • Prep:
15 min
  • Cook:
30 min

Ingredients

  • 1 whole butternut pumpkin
  • Spray oil
  • 500g pasta of your choice e.g. penne, spirals, fettucini
  • 2 tsp extra virgin olive oil
  • 1 small leek, thinly sliced
  • 600g chicken breast, diced
  • 4 cloves of garlic, crushed
  • 2 big bunches (230g) of broccolini
  • 250g low-fat ricotta
  • 200g basic basil pesto 
  • 100g pine nuts, toasted
  • 100g baby spinach leaves

Method

  1. Preheat the oven to 180°C and get a large saucepan of water onto boil
  2. Dice pumpkin into small cubes and place on a baking tray. Lightly spray pumpkin with oil before roasting in the oven for about 20-30 minutes or until cooked through and caramelised
  3. Once the water has boiled, add the pasta to the pan and cook until al dente. Strain and rinse under cold water
  4. While the pumpkin and pasta are cooking, heat oil in a large frypan over medium-high heat. Add leek and cook, stirring occasionally, for 5 minutes until soft. Add extra water if the pan dries out
  5. Add chicken & garlic and cook until browned but not cooked through – set aside
  6. Add broccolini to the pan and cook until softened but still crunchy
  7. Add all ingredients back to the pan (or an extra large pot if your fry pan isn’t big enough), stir through the ricotta, pesto and toasted pinenuts and toss in the spinach leaves to combine
  8. Serve immediately

Nutrition

Per Serve

Energy:

2307kJ
(551kcal)

Protein:

34g

Fat:

19g
(saturated 4g)

Carbohydrate:

55g

Fibre:

7.5g

Sodium:

145mg

Fruit:

0

serves

Vegetables:

2.8

serves

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