Roasted pumpkin and aromatic sage add a gourmet touch to this tasty vegetarian pasta creation.


  • 700g butternut pumpkin, peeled, cut into 2cm cubes
  • 2 pinches chilli flakes
  • 1/2 teaspoon coriander seeds, crushed
  • Olive oil cooking spray
  • 625g fresh ricotta and spinach agnolotti pasta
  • 80g butter, chopped
  • 1/2 cup fresh sage leaves
  • 1/3 cup chopped walnuts
  • Shaved parmesan cheese or vegetarian hard cheese to serve


  1. Preheat oven to 200