Pumpkin Pasta

Pumpkin Pasta

I recently found this recipe in a cookbook written by Gordon Ramsay and because most of the ingredients are suitable for my patients I decided to give it a try. I have made a couple of changes to the recipe.

Serves 4

You’ll need;

500 grams of pumpkin cut into 2cm thick wedges

Olive oil to drizzle 

4 garlic cloves skin on – optional

12 rosemary leaves

1 sprig of thyme

375 gram packet of corn & rice pasta – do not overcook

100grams of medium hardness goats cheese grated – you are looking for a firmness such as jarlsburg – sorry I cannot remember the cheese I used.

Put pumpkin, garlic, rosemary and thyme into a baking dish and drizzle with the olive oil – bake until it is cooked and then mash up with a fork roughly, if desired you can either keep the garlic in or remove it as the mix will already have the flavour in it.

Bring a large pot of water to the boil and cook the pasta – if you’ve not cooked gluten free pasta before keep an eye on it as it will quickly turn into an unedible mess if it overcooks.

Once the pasta is cooked, drain it, add the pumpkin and cheese and mix through and eat, it’s really very tasty.