Roasted Butternut, Shallot and Spinach Fusilli Pasta

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Ingredients

1 Butternut, cubed

4 Shallots, quartered

2 Tbsp Olive oil

400 g Fusilli

300 g Baby spinach

6 Tbsp Ricotta cheese (or cottage cheese)

1 bunch Fresh sage

1 tsp Lemon zest

1/2 tsp Nutmeg

1 pinch Salt

1 pinch Black pepper

1 Tbsp Lemon juice

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Instructions

Step 1

Preheat oven to 200°C (180°C). Put the butternut and shallots into a large roasting dish. Toss in the oil, season with salt and pepper. Roast for 40 minutes, stirring once.

Butternut, cubed

Shallots, quartered

Olive oil

Salt

Black pepper

Step 2

Meanwhile, cook the fusilli for 8 - 12 minutes or until al dente. Drain, reserving a few tablespoons of the cooking water. Put the fusilli into a heatproof bowl to keep warm.

Fusilli

Step 3

Place the spinach in a large colander and pour boiling water over it until it wilts. Allow to cool a little, then squeeze out as much excess water as possible. Put into a bowl with two-thirds of the ricotta, sage, lemon zest and lemon juice, nutmeg, salt and pepper, and mix well.

Baby spinach

Ricotta cheese (or cottage cheese)

Fresh sage

Lemon zest

Nutmeg

Salt

Black pepper

Lemon juice

Step 4

Tip the ricotta mixture into the bowl with the fusilli. Stir, adding a few tablespoons of the reserved cooking liquid. Mix the roasted butternut and shallots with the pasta. Divide into bowls and dot with the remaining ricotta. Serve.