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Step 1
Preheat the oven to 190°C.
Step 2
Toss pumpkin and 1 tablespoon oil in a bowl and place on a baking tray. Roast for 15 minutes or until tinged golden.
Step 3
Meanwhile, cook the penne in a large saucepan of boiling, salted water until al dente.
Step 4
Heat remaining oil in a large frypan over medium-low heat, add leek and cook, stirring occasionally, for 5 minutes until soft.
Step 5
Add garlic and cook for a further minute, then add spinach and remove from heat. Drain pasta and add to pan with leek mixture. Add pumpkin and toss to combine.
Step 6
Serve sprinkled with ricotta and freshly cracked black pepper.