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Roasted butternut, chorizo and ricotta penne

Recipe from: 08 July 2013

Ingredients 8
Servings 4
Time 00:15


  • 500
    or 1 packet chopped butternut
  • 1
    handful sage leaves
  • 3
    chorizo sausages, sliced
  • 250
    ricotta cheese, crumbled
  • 500
    or 1 packet PnP organic penne
  • 1
    glug PnP Finest extra-virgin olive oil
  • 1
    salt and ground pepper, to taste
  • 4
    sprinkles Parmesan cheese, for serving


Preheat oven to 180ºC.

Chop butternut into smaller chunks. Toss with sage and a glug of oil and spread onto a baking tray.

Season and roast for 20-30 minutes or until golden.

Heat a generous glug of oil in a pan and fry chorizo until crispy.

Cook pasta according to packet instructions and drain.

Toss with butternut, sage, chorizo, pan oil and ricotta.

Season and serve sprinkled with parmesan.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.


Read more on: butternut  |  pasta  |  recipes

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