340g/12oz gluten free pasta
1 small pumpkin
2 sprigs rosemary
1 tbsp garlic infused oil
140ml/5fl oz carton lactose/dairy free double cream
1 tsp Dijon mustard
2 tsp chopped flatleaf parsley
30-55g/1-2oz lactose/dairy free butter
150ml/¼ pint white wine
½lemon, juice only
salt and freshly ground black pepper
grated parmesan (or similar vegetarian hard cheese), to serve
Preheat the oven 190C/375F/Gas 5.
Peel and de-seed the pumpkin. Dice into 2.5cm/1in and place onto an ovenproof sheet.
Chop the rosemary and sprinkle over the pumpkin. Season and drizzle with olive oil.
Place in the oven and cook for 45 minutes.
Cook the gluten free pasta in plenty of salted boiling water as per instructions.
Gently heat a pan-fry with the butter then add the mustard and wine, bring to the boil. Simmer for 2-3 minutes.
Add the lemon juice, seasoning, lactose/dairy free cream and finally the parsley.
Drain off the pasta and remove the pumpkin from the oven. Fold into the pasta in a bowl.
Pour over the sauce and mix together. Check seasoning. Serve in a bowl with the parmesan cheese over the top.
Recipe adapted from: Good Food