Recipes
Peach-and-Raspberry-Eton-Mess

Gluten Free Creamy Pumpkin and Sage Pasta

Gluten Free Creamy Pumpkin and Sage Pasta

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Ingredients
  • 500g pumpkin, peeled
  • 1 clove garlic, crushed
  • 2 tablespoons sage
  • 2 tablespoons continental parsley
  • 1 ½ teaspoons gluten free chicken stock powder
  • 1 ½ cups Vitasoy Soy Milky Lite
  • Pepper
  • 375g gluten free penne pasta
  • 1 tablespoon parsley, additional to serve
  • 2 tablespoons parmesan cheese (optional)
Instructions
  1. Peel and dice pumpkin into small pieces and boil for 5 minutes.
  2. Drain and mash pumpkin.
  3. Cook pasta according to manufacturer's directions.
  4. 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.
  5. Add cooked pasta and stir until coated with sauce.

Serve into 4 bowls and sprinkle with additional parsley and parmesan cheese if suitable. Serve with a garden salad.

Nutritional Analysis – Amount per Serve
Energy 1696kJ
Protein 12.9g
Total Fat 3.5g
Saturated Fat 1.4g
Carbohydrate 80.2g
Sugar 8.6g
Sodium 258mg
Calcium 117mg