Serves 1 Calories 382 P - 33g, C - 40g, F - 10g
Ingredients: 80g @latinafreshau ricotta and spinach agnolotti pasta 160g pumpkin, diced 4g garlic mince 70g bacon (Berg Aldi) 45g green capsicum, diced 45g red capsicum, diced 25g mushrooms 30g baby spinach 7g parmesan cheese Chilli & Salt seasoning
Method: 1. Cook the pasta as per the instructions on the back of the packet.
2. Place the pumpkin into a microwavable safe container, cover with a lid and place into the microwave for 2 minutes or until soft.
3. Once the pumpkin has cooled, blend it with the garlic until it becomes a smooth purée.
4. Heat a non-sick fry pan up over a medium heat and place the bacon, capsicums and mushrooms into the pan.
5. Sauté until the bacon is nice and crispy and the veggies are soft. Add in the spinach and toss through the dish until it wilts.
6.Once the pasta is cooked, drain the water and place into a bowl. Top with the pumpkin purée mix and garnish with parmesan cheese. Serve.