Ingredients
Method
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Oil 20 ml
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Garlic puree 20 g
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Hot water 400 ml
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Fettuccine pasta 350 g
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Baby spinach leaves 350 g
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Parmesan cheese, grated 50 g
Preparation
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Method
- Heat oil in a large saucepan. Add garlic puree, lightly cook then add water and CONTINENTAL Professional Gluten Free Cream of Pumpkin Soup Mix. Simmer for 5 minutes, stirring continuously. Keep warm.
- Cook pasta until al dente in boiling salted water. Drain then toss through baby spinach to wilt.
- Add pumpkin sauce to pasta and toss to combine.
- Serve pasta garnished with parmesan.
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Serving Suggestion
- Tomato salad.
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Tip
- For a different flavour combination add some sage which matches perfectly with pumpkin.