Pumpkin and ricotta are the best of friends. The caramelised earthy texture married together with a creaminess that's not going to send you to the cardio doc.. Choose your own pasta type, although I suggest something with a bit of texture behind it.. ravioli, gnocchi, orechiett etc. Fresh is best, but Barilla is my go to for packet pastas. Ingredients: Olive oil 30 grams butter^ 2 cloves of crushed garlic 1 small chilli 1 red onion, finely sliced (1 rasher of bacon finely chopped) 1/4 jap pumpkin, peeled and chopped into 3 cm chunks. 100-120 grams fresh ricotta* 120ml cream White wine for cooking Handful of fresh basil & parsley Pasta of choice Salt & Pepper to taste ^This doesn't need to be accurate, just enough to coat your pan for caramelising. *Most supermarket delis these days stock fresh ricotta. It's fresher, cheaper and tastier. [caption id="attachment_1951" align="alignnone" width="300"]

A vego twist on an Italian favourite; a hearty panful for those opting out of the moo/baa/oink variety.

Ingredients

1kg jap pumpkin, peeled, cut into 1cm-thick slices 1½ tablespoons olive oil 1 medium brown onion, finely chopped 2 garlic cloves, crushed 1 medium red capsicum, chopped 2 medium zucchini, halved, sliced 200g button mushrooms, thickly sliced 400g can diced tomatoes 1 teaspoon mixed herbs 100g baby spinach 30g butter 2 tablespoons plain flour 2 cups milk 250 g grated mozzarella cheese 125g dried lasagna pasta sheets

Method

1. Preheat oven to 180°C/160°C fan-forced. Line a baking tray with baking paper. Arrange pumpkin, in a single layer, on tray. Drizzle with 2 teaspoons oil. Bake for 20 minutes or until tender. Set aside. 2. Heat remaining oil in a heavy-based frying pan over medium heat. Add onion, garlic, capsicum, zucchini and mushroom. Cook,

Tempranillo is a variety of black grape widely grown to make full-bodied red wines in its native Spain. It is the main grape used in Rioja, and is often referred to as Spain's "noble grape". Its name is the diminutive of the Spanish temprano ("early"), a reference to the fact that it ripens several weeks earlier than most Spanish red grapes. In the last 100 years it has been planted in Mexico, New Zealand, South America, USA, South Africa, Australia, and Canada.

In Australia

Tempranillo is now grown in many Australian wine regions including McLaren Vale, the Adelaide Hills, Wrattonbully and in Western Australia. There are now over 200 Australian wineries making wine from this variety.

Characteristics

Tempranillo wines can be consumed young, but the most expensive ones are aged for several years in oak barrels. The wines are ruby red in colour, with aromas and flavors of berries, plum, tobacco, vanilla, leather and herb.

Less than 40km south of Adelaide, McLaren Vale is another one of South Australia's renowned Shiraz producers, accounting for roughly 50% of grapes crushed annually. The climate is markedly different from the Barossa, being much more Mediterranean with four clear seasons and higher rainfalls. McLaren Vale reds reflect this, showing deep complexity and power along with the ability to cellar for decades. While Shiraz grabs the most attention, chocolate-rich Cabernet Sauvignons, Chardonnays and Viogniers are worth sampling.

The climate is influenced by ocean breezes coming in from the Gulf of St. Vincent to the west and the altitude of the Sellicks Hill Range to the south. Soil type is varied, ranging from red-brown loam and sand to dark clay and the often-mentioned terra rosa. A misspell of the Italian phrase "terra rossa" (meaning "red soil"), this ruddy-red stuff is left behind when limestone breaks down, and any viticulturist will tell you it's great stuff to grow vines in due