Quick fix weeknight – this tasty meal is on the table in just half an hour
600g packet fresh ricotta and spinach agnolotti
1 tblsp olive oil
1 small onion, finely chopped
1 clove garlic, crushed
535g can classic creamy pumpkin soup
300ml tub light thickened cream
¼ cup chopped fresh parsley
2 tblsps pine nuts, toasted
Shaved parmesan and baby spinach leaves, to serve
Cook pasta according to packet directions until tender. Drain.
Meanwhile, heat oil in a large, deep frying pan over a medium to high heat. Add the onion and garlic. Cook, stirring occasionally, until soft.
Stir in soup and cream. Bring to a boil. Simmer, stirring occasionally, for about 2 to 3 minutes, or until slightly thickened.
Add pasta to pumpkin sauce. Stir occasionally until pasta is hot. Remove from heat. Stir in parsley and pine nuts.
Serve with parmesan and spinach leaves.