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Pasta with pumpkin and sun-dried tomatoes (Vegetarian and Gluten-free)

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
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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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