Penne with roast pumpkin and dukkah

For a moreish taste, try this versatile dukkah recipe from Jan here.

Ingredients

400 g	Pumpkin, peeled and seeded (Main)
1 spray	Oil spray
1 pinch	Flaky sea salt and freshly ground black pepper
2 Tbsp	Dukkah (Main)
2 Tbsp	Extra virgin olive oil
400 g	Penne pasta (Main)
200 g	Ricotta (Main)
1 large	400g can cherry tomatoes, cut in wedges
¼ cup	Basil leaves, sliced

Directions

1. Preheat the oven to 180°C.
2. Cut the pumpkin in 2.5cm cubes. Spray with a little oil then toss with the salt, pepper and dukkah.
3. Pour the extra virgin olive oil into a large roasting pan and add the pumpkin. Roast for about 25 minutes or until cooked.
4. Meanwhile, cook the penne in a large saucepan, until just tender. Drain well. Add the pumpkin, adding more olive oil if necessary. Warm through on medium heat. Add the ricotta, tomato and basil. Toss carefully. Lightly pile into bowls to serve. Can be sprinkled with extra dukkah if desired.