350g chopped pumpkin
1 tbsp garlic infused oil
4 tbsp lactose free cream
3 tbsp olive oil
350g gluten free pasta
small bunch sage
Serves - 3
Heat oven to 200C/180C fan/gas 6. Put the pumpkin on a baking tray and drizzle with the garlic infused oil and olive oil. Roast for 35-40 mins until soft. Season.
Cook the gluten free pasta according to pack instructions. Drain, reserving the water.
Use a stick blender to whizz the pumpkin with the lactose free cream.
Heat some oil in a frying pan, fry the sage until crisp, then drain on kitchen paper.
Tip the gluten free pasta and pumpkin puree into the pan and warm through. Scatter with sage.
Recipe adapted from: Good Food