800g/1lb 12oz pumpkin flesh, chopped into small cubes
1 tsp golden caster sugar
100g lactose free butter or 2 tbsp olive oil
small bunch sage leaves, about 20, roughly chopped
350g gluten free penne
juice of 1 lemon
50g parmesan, grated
Serves - 4
Tip the pumpkin into a medium-sized saucepan that has a tight-fitting lid. Sprinkle over the sugar and a generous pinch of salt, then drizzle over 6 tablespoons of water.
Cover the pan, place on a medium heat and steam the pumpkin, stirring every so often for 10-15 minutes, or until it is soft but still holds its shape.
You may need add a spoonful or two of water during the cooking the pan seems dry. Set aside.
While the pumpkin is steaming, tip the lactose free butter and sage into a small saucepan and heat gently until the butter is foaming, then turn off the heat.
Boil the gluten free penne in a big pan of salted water for about 10 minutes until just cooked.
When the gluten free penne is cooked, scoop out a little of the cooking water, then drain and return the gluten free penne to the pan.
Put the sage butter over a high heat until sizzling, then pour in the lemon juice and let it splutter for a second.
Tip the pumpkin, melted lactose free butter, 3-4 tbsp pasta water and half the parmesan in with the gluten free penne and give it a really good stir.
Season generously with salt and pepper and serve with the remaining parmesan to sprinkle over.
Recipe adapted from: Good Food