Go Back
Print

Spiced Pumpkin Pasta

Ingredients

  • 350 g Gluten free penne pasta
  • 200 g Pumpkin (diced) or Butternut Squash
  • 1 Red pepper (diced)
  • ½ Courgette (diced)
  • 50 ml Milk
  • ½ tsp Smoked paprika
  • ¼ tsp Cinnamon
  • ¼ tsp Nutmeg
  • ¼ tsp Crushed chillies
  • 2 tbsp Mascarpone
  • 1 tbsp Garlic-infused oil
  • 1 tbsp Tomato puree
  • 40 g Parmesan

Instructions

  • Heat a large pan of boiling water and add the diced pumpkin for 15 mins or until soft.
  • In a separate pan, fry the courgette and red pepper in garlic-infused oil until soft.
  • While the vegetables cook, preheat a pan of boiling water and cook the gluten free penne pasta.
  • Add the pumpkin, courgette and red pepper to a food processor and blend until smooth.
  • Return to the pureed vegetables to a pan and heat gently. Add the spices (crushed chillies, cinnamon, smoked paprika, nutmeg) and tomato puree.
  • Stir in the milk and mascarpone to form a smooth pasta sauce.
  • Add the cooked penne pasta to the sauce and combine well before serving. Top with parmesan, and don't forget to take a Lactojoy before eating!