If you are a fan of creamy pasta then this is the right recipe for you,. I’m defiantly falling into that category myself! In my family we have always include lots of cream, garlic & herbs in our pasta dishes. After I started to listen to my body and gutting out dairy, I’ve been missing these meals, until now!
GF DF
Ingredients
2 cups of pasta (I use gluten free penne pasta)
200g turkey mince (optional)
100g of mushrooms
½ onion
2 handful of spinach
Sauce
½ squash / pumpkin
½ sundried tomato
100g coconut milk
2 cloves of garlic
½ fresh chilli
½ red onon
5 big leaves of basil
½ cumin
2 tbsp. of mixed Italian herbs
2 tbsp. of tomato pasta
Salt & pepper
Directions
Preheat the oven on 200 degrees. Peel and cut out the seeds from a half pumpkin. Put on a tray and bake in the oven until soft, around 30-40 min. Cut up the mushrooms and onion, then cook it with the mince in a pan. Add spinach towards the end. Boil up water and cook your pasta.
In a food blender mix together your tomatoes, coconut milk, garlic, onion, chilli, herbs & spices, tomato pasta with a dash of the pasta water. Blend to a past consistence and add the soft squash, blend it all together. When the pasta is cooked, empty the water and mix the pasta with your sauce and the mince + veggie mix. Mix it all together in the pan and dinner is served!
You can easily skip the mince and make it a yummy vegetarian dish. Just add your favorite veggies to make it more filling!
