What are the main ingredients in Ricotta & Pesto Power Pasta?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter, Sugar/Sweetener/Honey

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter, Sugar/Sweetener/Honey

Ricotta & Pesto Power Pasta

Name: Ricotta & Pesto Power Pasta
Prep time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Butter; Sugar/Sweetener/Honey

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

with caramelised onion, baby spinach & pumpkin seeds

Hands on Time: 25 - 35 minutes

Overall Time: 45 - 55 minutes

Download the Recipe for 2

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

Serves 1

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!

Baby Tomato Medley - 150g
Lentils - 60g
NOMU Italian Rub - 5ml
Pumpkin Seeds - 10g
Onion - 1
Whole Wheat Fusilli Pasta - 125g
Ricotta - 50g
Pesto Princess Basil & Lemon Pesto - 20ml
Baby Spinach - 20g
Dried Chilli Flakes - 2,5ml

Download the Recipe

Serves 2

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!

Baby Tomato Medley - 300g
Lentils - 120g
NOMU Italian Rub - 10ml
Pumpkin Seeds - 20g
Onion - 1
Whole Wheat Fusilli Pasta - 250g
Ricotta - 100g
Pesto Princess Basil and Lemon Pesto - 40ml
Baby Spinach - 40g
Dried Chilli Flakes - 5ml

Download the Recipe

Serves 3

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!

Baby Tomato Medley - 300g
Lentils - 120g
NOMU Italian Rub - 10ml
Pumpkin Seeds - 20g
Onion - 1
Whole Wheat Fusilli Pasta - 250g
Ricotta - 100g
Pesto Princess Basil and Lemon Pesto - 40ml
Baby Spinach - 40g
Dried Chilli Flakes - 5ml

Download the Recipe

Serves 4

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!