Ingredients


340g/12oz gluten free pasta such as penne

1 small pumpkin

small pack baby spinach leaves

2 sprigs rosemary

1 tbsp garlic infused oil

140ml/5fl oz carton lactose/dairy free double cream

1 tsp Dijon mustard

2 tsp chopped flatleaf parsley

30-55g/1-2oz lactose/dairy free butter

150ml/¼ pint white wine

½lemon, juice only

salt and freshly ground black pepper

grated vegetarian style parmesan , to serve

1 tbsp toasted pine nuts





Method


Preheat the oven 190C/375F/Gas 5.

Peel and de-seed the pumpkin. Dice into 2.5cm/1in and place onto an ovenproof sheet.

Chop the rosemary and sprinkle over the pumpkin. Season and drizzle with olive oil.

Place in the oven and cook for 45 minutes.

Cook the gluten free pasta in plenty of salted boiling water as per instructions.

Gently heat a pan and add the mustard and wine, bring to the boil. Simmer for 2-3 minutes.

Add the lemon juice, seasoning, lactose/dairy free cream and finally the parsley.

Drain off the gluten free pasta and remove the pumpkin from the oven. Fold into the gluten free pasta and spnach in a bowl.

Pour over the sauce and mix together. Check seasoning. Serve in a bowl with the vegetarian parmesan style cheese and pine nuts over the top.


Recipe adapted from: Good Food

Vegetarian Gluten Free and Low FODMAP Recipe -  Pumpkin pasta with rosemary
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