Ingredients


1 tbsp olive oil

1 small pumpkin, peeled, deseeded and cut into small cubes

350g gluten free pasta

small bunch sage, leaves only

100g feta cheese, crumbled

50g toasted pine nuts

For the topping

2 slices gluten free bread

1 garlic infused oil

chopped parsley









Method


Heat oven to 200C/180C fan/gas 6.

Toss the pumpkin with the oil and some seasoning, then spread over a large, shallow baking tray.

Roast for 30 mins or until the pumpkin is soft and starting to caramelise.

After 20 mins roasting time, boil the gluten free pasta following pack instructions.

To make the topping simply whiz the ingredients together and set aside.

When the pumpkin is ready, drain the pasta, toss with the pumpkin, sage and feta cheese.

Place into a roasting dish, then sprinkle over the pine nuts and topping, then pop into the oven until crisp on top.


Recipe adapted from: Good Food

Vegetarian Gluten Free and Low FODMAP Recipe -  Pumpkin, Feta and Pasta
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