It’s a powerhouse of flavour and nutrients, and bound to be the next family favourite! A thick and creamy pasta sauce of basil pesto, ricotta, and butter, tossed with whole wheat fusilli, caramelised onion, crispy lentils, and blistered baby tomatoes.
Ricotta & Pesto Power Pasta
Ricotta & Pesto Power Pasta
with caramelised onion, baby spinach & pumpkin seeds
Hands on Time: 25 - 35 minutes
Overall Time: 45 - 55 minutes
Ingredients:
- Baby Spinach
- Baby Tomato Medley
- Dried Chilli Flakes
- Lentils
- NOMU Italian Rub
- Onion
- Pesto Princess Basil & Lemon Pesto
- Pesto Princess Basil and Lemon Pesto
- Pumpkin Seeds
- Ricotta
- Whole Wheat Fusilli Pasta
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
- Sugar/Sweetener/Honey
POWER-PACKED VEGGIES
Preheat the oven to 200°C. Place the rinsed baby tomatoes and the drained Lentils on a roasting tray. Coat in oil, the Italian Rub, and seasoning to taste. Spread out evenly and roast in the hot oven for 15-20 minutes until the tomatoes have blistered and the lentils are crispy.
IN THE MEANTIME…
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool. Place a pot of salted water over a high heat and leave it to come to the boil for the pasta.
CARAMELISED Onion
Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion for 7-9 minutes until caramelised, shifting occasionally. At the halfway mark, stir through a sweetener of choice to taste to caramelise it further. Remove from the pan on completion, cover to keep warm, and set aside.
NOURISHING PASTA
When the pot of water is boiling, cook the pasta for 8-10 minutes until al dente. Place the Ricotta and pesto in a bowl and whisk until smooth. If it needs loosening, whisk in a little splash of pasta water. Season to taste and set aside.
GET IT ALL TOGETHER!
When the pasta is cooked, drain and return to the pot. Place over a medium heat and add in a generous knob of butter. Toss through the cooked tomatoes and Lentils, the caramelised onion, and three-quarters of the pesto ricotta. Add in the rinsed baby spinach and stir for 2-3 minutes until wilted. Season to taste and remove from the heat.
A HEARTY SUPPERTIME TREAT
Dish up a mound of scrumptious Ricotta and pesto pasta. Scatter over the chilli flakes and toasted pumpkin seeds. It’s as simple as that, Chef!
POWER-PACKED VEGGIES
Preheat the oven to 200°C. Place the rinsed baby tomatoes and the drained Lentils on a roasting tray. Coat in oil, the Italian Rub, and seasoning to taste. Spread out evenly and roast in the hot oven for 20-25 minutes until the tomatoes have blistered and the lentils are crispy.
IN THE MEANTIME…
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool. Place a pot of salted water over a high heat and leave it to come to the boil for the pasta.
CARAMELISED Onion
Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion for 9-12 minutes until caramelised, shifting occasionally. At the halfway mark, stir through a sweetener of choice to taste to caramelise it further. Remove from the pan on completion, cover to keep warm, and set aside.
NOURISHING PASTA
When the pot of water is boiling, cook the pasta for 8-10 minutes until al dente. Place the Ricotta and pesto in a bowl and whisk until smooth. If it needs loosening, whisk in a little splash of pasta water. Season to taste and set aside.
GET IT ALL TOGETHER!
When the pasta is cooked, drain and return to the pot. Place over a medium heat and add in a generous knob of butter. Toss through the cooked tomatoes and Lentils, the caramelised onion, and three-quarters of the pesto ricotta. Add in the rinsed baby spinach and stir for 2-3 minutes until wilted. Season to taste and remove from the heat.
A HEARTY SUPPERTIME TREAT
Dish up a mound of scrumptious Ricotta and pesto pasta. Scatter over the chilli flakes and toasted pumpkin seeds. It’s as simple as that, Chef!
POWER-PACKED VEGGIES
Preheat the oven to 200°C. Place the rinsed baby tomatoes and the drained Lentils on a roasting tray. Coat in oil, the Italian Rub, and seasoning to taste. Spread out evenly and roast in the hot oven for 20-25 minutes until the tomatoes have blistered and the lentils are crispy.
IN THE MEANTIME…
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool. Place a pot of salted water over a high heat and leave it to come to the boil for the pasta.
CARAMELISED Onion
Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion for 9-12 minutes until caramelised, shifting occasionally. At the halfway mark, stir through a sweetener of choice to taste to caramelise it further. Remove from the pan on completion, cover to keep warm, and set aside.
NOURISHING PASTA
When the pot of water is boiling, cook the pasta for 8-10 minutes until al dente. Place the Ricotta and pesto in a bowl and whisk until smooth. If it needs loosening, whisk in a little splash of pasta water. Season to taste and set aside.
GET IT ALL TOGETHER!
When the pasta is cooked, drain and return to the pot. Place over a medium heat and add in a generous knob of butter. Toss through the cooked tomatoes and Lentils, the caramelised onion, and three-quarters of the pesto ricotta. Add in the rinsed baby spinach and stir for 2-3 minutes until wilted. Season to taste and remove from the heat.
A HEARTY SUPPERTIME TREAT
Dish up a mound of scrumptious Ricotta and pesto pasta. Scatter over the chilli flakes and toasted pumpkin seeds. It’s as simple as that, Chef!
POWER-PACKED VEGGIES
Preheat the oven to 200°C. Place the rinsed baby tomatoes and the drained Lentils on a roasting tray. Coat in oil, the Italian Rub, and seasoning to taste. Spread out evenly and roast in the hot oven for 20-25 minutes until the tomatoes have blistered and the lentils are crispy.
IN THE MEANTIME…
Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool. Place a pot of salted water over a high heat and leave it to come to the boil for the pasta.
CARAMELISED Onion
Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion for 12-15 minutes until caramelised, shifting occasionally. At the halfway mark, stir through a sweetener of choice to taste to caramelise it further. Remove from the pan on completion, cover to keep warm, and set aside.
NOURISHING PASTA
When the pot of water is boiling, cook the pasta for 8-10 minutes until al dente. Place the Ricotta and pesto in a bowl and whisk until smooth. If it needs loosening, whisk in a little splash of pasta water. Season to taste and set aside.
GET IT ALL TOGETHER!
When the pasta is cooked, drain and return to the pot. Place over a medium heat and add in a generous knob of butter. Toss through the cooked tomatoes and Lentils, the caramelised onion, and three-quarters of the pesto ricotta. Add in the rinsed baby spinach and stir for 2-3 minutes until wilted. Season to taste and remove from the heat.
A HEARTY SUPPERTIME TREAT
Dish up a mound of scrumptious Ricotta and pesto pasta. Scatter over the chilli flakes and toasted pumpkin seeds. It’s as simple as that, Chef!
Frequently Asked Questions
What is the preparation time for Ricotta & Pesto Power Pasta?
The preparation time for Ricotta & Pesto Power Pasta with caramelised onion, baby spinach & pumpkin seeds is between 25 and 35 minutes.
What is the total time required to make Ricotta & Pesto Power Pasta with caramelised onion, baby spinach & pumpkin seeds?
The total time required to make Ricotta & Pesto Power Pasta with caramelised onion, baby spinach & pumpkin seeds is between 45 and 55 minutes.
How many servings does Ricotta & Pesto Power Pasta provide?
4 servings
What are the main ingredients in Ricotta & Pesto Power Pasta?
Baby Spinach, Baby Tomato Medley, Dried Chilli Flakes, Lentils, NOMU Italian Rub, Onion, Pesto Princess Basil & Lemon Pesto, Pesto Princess Basil and Lemon Pesto, Pumpkin Seeds, Ricotta, Whole Wheat Fusilli Pasta
What is the nutritional information of Ricotta & Pesto Power Pasta?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Ricotta & Pesto Power Pasta?
A HEARTY SUPPERTIME TREAT: Dish up a mound of scrumptious ricotta and pesto pasta. Scatter over the chilli flakes and toasted pumpkin seeds. It’s as simple as that, Chef! NOURISHING PASTA: When the pot of water is boiling, cook the pasta for 8-10 minutes until al dente. Place the ricotta and pesto in a bowl and whisk until smooth. If it needs loosening, whisk in a little splash of pasta water. Season to taste and set aside. GET IT ALL TOGETHER!: When the pasta is cooked, drain and return to the pot. Place over a medium heat and add in a generous knob of butter. Toss through the cooked tomatoes and lentils, the caramelised onion, and three-quarters of the pesto ricotta. Add in the rinsed baby spinach and stir for 2-3 minutes until wilted. Season to taste and remove from the heat. POWER-PACKED VEGGIES: Preheat the oven to 200°C. Place the rinsed baby tomatoes and the drained lentils on a roasting tray. Coat in oil, the Italian Rub, and seasoning to taste. Spread out evenly and roast in the hot oven for 20-25 minutes until the tomatoes have blistered and the lentils are crispy. IN THE MEANTIME…: Place the pumpkin seeds in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool. Place a pot of salted water over a high heat and leave it to come to the boil for the pasta. CARAMELISED ONION: Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 9-12 minutes until caramelised, shifting occasionally. At the halfway mark, stir through a sweetener of choice to taste to caramelise it further. Remove from the pan on completion, cover to keep warm, and set aside.
What should be prepared from my kitchen to make Ricotta & Pesto Power Pasta?
Baby Spinach, Baby Tomato Medley, Dried Chilli Flakes, Lentils, NOMU Italian Rub, Onion, Pesto Princess Basil & Lemon Pesto, Pesto Princess Basil and Lemon Pesto, Pumpkin Seeds, Ricotta, Whole Wheat Fusilli Pasta
How many calories does Ricotta & Pesto Power Pasta have?
calories
How much fat content does Ricotta & Pesto Power Pasta have?
grams
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