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 2 cm thick wedges
• Olive oil to drizzle
• 4 garlic cloves, skin on — optional
• 12 rosemary leaves
• 1 sprig of thyme
• 375 gram packet of corn and rice pasta — do not overcook
• 100 grams of medium hardness goats cheese, grated — look for a firmness similar to jarlsberg

Method

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 inedible 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.