recipes
Pasta with pumpkin and sun-dried tomatoes (Vegetarian and Gluten-free)
Serves: 4
2012-11-19
Ingredients
- 1kg Mafaldine alla zucca pasta (use gluten-free)
- 200g pumpkin, chopped
- 100g carrots, chopped
- 100g zucchini, chopped
- 50g sun-dried tomatoes, chopped
- 2 tbsp olive oil
- 10g fresh sage, chopped
- 50g celery stick, chopped
- 50ml white wine
- 500ml fresh cream
- Fresh seasoning
Method
Shallow fry all the vegetables together for a few minutes before adding in the white wine. Continue to cook until the sauce is reduced before adding the cream. Continue to cook until the sauce has thickened.
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