Gluten Free Creamy Pumpkin and Sage Pasta

Recipe by Dr Sue Shepherd


500g pumpkin, peeled

1 clove garlic, crushed

2 tablespoons sage

2 tablespoons continental parsley

1 teaspoons gluten free chicken stock powder

1 cup Vitasoy Soy Milky Lite


375g gluten free penne pasta

1 tablespoon parsley, additional to serve

2 tablespoons parmesan cheese (optional)


  1. Peel and dice pumpkin into small pieces and boil for 5 minutes.
  2. Drain and mash pumpkin.
  3. Cook pasta according to manufacturer 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.
  6. Serve into 4 bowls and sprinkle with additional parsley and parmesan cheese if suitable. Serve with a garden salad.