Ingredients
- 600 millilitre Hot water
- 250 gram Packet frozen chopped spinach, thawed
- 200 millilitre Cold milk
- 1 Knorr Chicken Mate Parmesan and Herb flavour
- 15 millilitre olive oil
- 600 gram Pumpkin, peeled, cut into 2cm pieces
- 2.5 millilitre Coriander seeds
- 250 millilitre Fresh ricotta cheese
- 50 gram Parmesan cheese, grated
Instructions
- Preheat oven to 200°C.
- Using a mortar and pestle, pound coriander seeds until crushed.
- Place pumpkin on a baking tray tray.
- Lightly drizzle with olive oil and sprinkle with crushed coriander.
- Season with salt and pepper.
- Roast, uncovered, for 15 to 20 minutes or until just tender.
- Remove from oven.
- Reduce oven to 180°C.
- In a pot, add 600ml hot water, contents of the Knorr Chicken Mate Parmesan and Herb flavour seasoning sachet and 200ml cold milk.
- Add the uncooked pasta and bring to the boil stirring occasionally until the pasta is cooked.
- Add the spinach and reduce the heat to a simmer for a further 1 minute.
- Stir in the ricotta cheese and roasted pumpkin and serve with grated parmesan.
