Name: Spinach agnolotti with pumpkin sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 625 gram packet fresh spinach and ricotta agnolotti; 2 teaspoon vegetable or olive oil; 2 cloves garlic, thinly sliced; 350 gram pumpkin, peeled, cut into 1cm cubes; 1 teaspoon ground cumin; 500 gram can pumpkin soup; 1/3 cup reduced-fat cream; 100 gram baby spinach leaves; 1/2 cup walnuts, toasted, chopped; 1/2 cup freshly shaved parmesan, to serve

Ingredients

625 gram packet fresh spinach and ricotta agnolotti

2 teaspoon vegetable or olive oil

2 cloves garlic, thinly sliced

350 gram pumpkin, peeled, cut into 1cm cubes

1 teaspoon ground cumin

500 gram can pumpkin soup

1/3 cup reduced-fat cream

100 gram baby spinach leaves

1/2 cup walnuts, toasted, chopped

1/2 cup freshly shaved parmesan, to serve

Method

1.Cook pasta in a large saucepan of boiling salted water for 5 minutes or until tender. Drain; cover to keep warm.

2.Meanwhile, heat oil in a large frying pan over moderate heat. Add garlic; cook and stir for 1 minute or until fragrant. Add pumpkin; cook and stir for 4-5 minutes or until golden and just tender. Add cumin; cook and stir for 30 seconds or until fragrant. Stir in soup and cream; simmer for 3 minutes or until thickened slightly. Stir in spinach until just wilted. Remove from heat. Season with salt and pepper.

3.Spoon pasta into serving bowls. Spoon sauce over pasta. Sprinkle with walnuts and parmesan. Serve.