Mary Miso - Recipes for every day - Cookbooks
Pumpkin:
800g pumpkin
1 onion, cut in stripes
2 table spoons curry
2 bay leaves
1 lemon, peel
3 table spoons sunflower oil
salt and pepper
400-500g spelt penne
5 table spoons pumpkin seeds
200g spinach
1 table spoon butter
salt and pepper
100ml vegetable stock
2 table spoons lemon juice
salt and pepper
250g ricotta
Preheat oven to 200° C (circulating air)
Pumpkin:
Dice pumpkin (1cm cubes) and mix with the remaining ingredients. Spread on a baking tray covered with baking paper. Roast 20 minutes.
Cook penne in salted water al dente.
Gently roast pumpkin seeds in a frying pan without fat on low heat until they start to pop.
Roast spinach in butter and season with salt and pepper. Add penne, pumpkin cubes, vegetable stock and lemon juice. Season to taste with salt and pepper. Mix in half of the ricotta.
Distribute penne on 4 plates, sprinkle with pumpkin seeds. Serve remaining ricotta separately.
