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Pomegranate, ricotta and walnut spaghetti recipe

Pomegranate, ricotta and walnut spaghetti recipe

9 ratings

Pomegranates are in season from October to January, making them a welcome addition to any autumnal dish. Pair with lightly toasted walnuts, creamy ricotta and fresh basil for a well-rounded pasta dish, ideal as a simple dinner for four. See method

  • Serves 4
  • 20 mins to prepare and 20 mins to cook
  • 681 calories / serving
  • Vegetarian


  • 300g dried spaghetti
  • 150g walnuts
  • 2 garlic cloves, grated
  • 250g tub ricotta
  • 1 lemon, zested and juiced
  • 30g grated pecorino (optional)
  • 2 tbsp olive oil​
  • 30g pack fresh basil, leaves picked
  • 1 pomegranate, deseeded
If you haven't got spaghetti, try using linguine instead

Each serving contains

  • Energy

  • Fat

    39g 56%
  • Saturates

    7g 56%
  • Sugars

    11g 12%
  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 65.7g Protein 20g Fibre 3g


  1. Bring a large pan of salted water to the boil and cook the spaghetti to pack instructions. Drain, reserving 50ml cooking water, and set aside.
  2. Meanwhile, toast the walnuts in a dry frying pan. Leave to cool a little, then roughly blitz in a food processor. Tip into a bowl and mix with the garlic, ricotta, lemon juice and half the zest.
  3. Stir enough of the reserved pasta water through the ricotta mixture to make a silky sauce, then toss with the pasta and pecorino (if using) to coat. Season, drizzle with the oil and stir through most of the basil leaves and pomegranate seeds. Scatter over the remaining basil leaves, lemon zest and pomegranate seeds to serve.

See more Vegetarian recipes

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