1 pumpkin, weighing about 1kg, chopped into chunks

2 tbsp olive oil

400ml tub lactose/dairy free cream

50g parmesan, finely grated

pack baby spinach leaves

small bunch of sage leaves, half chopped, half left whole

300g gluten free pasta


Heat the oven to 220C/fan 200C/gas 7. Toss the pumpkin together with the olive oil in a roasting tin.

Roast the pumpkin for 30 mins until soft and golden. While the squash is roasting, mix the lactose/dairy free cream with half the Parmesan, then set aside.

When pumpkin is ready, leave to cool slightly, then peel the skin away from the flesh.

Cook the gluten free penne according to the packet instruction, drain and set adside.

In a separate bowl, mix the chopped sage and remaining Parmesan and fold through the pumpkin with some seasoning, trying not to break it up too much.

Assemble the bake by spreading a little of the lactose/dairy free mix over a gratin dish.

Mix the pasta, pumpkin, spinach, Parmesan and sage. Finally, spread the lactose/free dairy over the top layer of bake, then scatter with the whole sage leaves.

The bake can now be frozen; defrost thoroughly before cooking. Bake for 25 mins until bubbling and golden, then serve.

Recipe adapted from: Good Food

Vegetarian Gluten Free and Low FODMAP Recipe -  Pumpkin & sage pasta bake
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