Bone & muscle strength Vegetarian Pumpkin, sage & ricotta lasagne
A golden autumn lasagne of roast pumpkin, ricotta and crisp sage under a light bechamel.
Romanesco, anchovy & lemon rigatoni
Winter's fractal brassica roasted and tossed through rigatoni with melted anchovy and lemon.
Ingredients
Servings 2
Quantities scaled from the original (2 servings).
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Method
- Step 1
Roast the oiled romanesco at 210C fan for 20 minutes until charred at the tips.
- Step 2
Cook the pasta; save a cup of water.
- Step 3
Melt anchovies in the remaining oil with garlic and chilli.
- Step 4
Toss pasta, romanesco, anchovy oil and a splash of water.
- Step 5
Lemon, crumbs and Parmesan over.
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Nutrition per serving
| Calories | 560 kcal |
|---|---|
| Protein | 20g |
| Carbohydrates | 66g |
| – of which sugars | 6g |
| Fibre | 9g |
| Fat | 25g |
| – of which saturates | 5g |
| – of which omega-3 | 0.6g |
| Calcium | 220mg |
| Iron | 3.4mg |
| Salt | 1.5g |
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