Easy, dairy and gluten free pasta made with creamy pumpkin and sage.
Ingreadient:
- 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)
Direction:
- 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
