Easy, dairy and gluten free pasta made with creamy pumpkin and sage.
Ingredients
500g pumpkin, peeled
1 clove garlic, crushed
2 tablespoons sage
2 tablespoons continental parsley
1 1/2 teaspoons gluten free chicken stock powder
1 1/2 cups Vitasoy Soy Milky Lite
Pepper
375g gluten free penne pasta
1 tablespoon parsley, additional to serve
2 tablespoons parmesan cheese (optional)
Method
Peel and dice pumpkin into small pieces and boil for 5 minutes
Drain and mash pumpkin
Cook pasta according to manufacturer's directions
In a non stick frypan, over medium heat, gently cook garlic and then add mashed pumpkin, herbs, chicken stock powder, Vitasoy Lite Soy Milky and 3 shakes of pepper
Add cooked pasta and stir until coated with sauce
Tips & Hints
Serve into 4 bowls and sprinkle with additional parsley and parmesan cheese if suitable. Serve with a garden salad.
