The recipe for pumpkin pasta, one of the favorite recipes of the October Food in Season Contest , Prepared with pumpkin, garlic and chicken stock, this pasta is enriched with grated Parmesan cheese and parsley. Optionally, you can add chickpeas and pumpkin. If the ingredients are ready, we can move on to the gluten-free pumpkin pasta recipe.
Ingredients For Gluten-Free Pumpkin Pasta Recipe
- 500 g pumpkin (diced)
- 250 g pasta (Preferably gluten-free)
- 1 clove of garlic
- 2 cups chicken stock
- juice of 1/2 lemon
- 1/2 teaspoon sweet paprika
- 1 teaspoon of thyme
- Salt (According to your taste)
- Olive oil
- Parsley
For the above
- Grated Parmesan (Or any cheese you like)
- Parsley
- Chickpeas (Optional)
- Pumpkin Roasted in Butter (Optional)
How to Make Gluten-Free Pumpkin Pasta
- Heat the olive oil, garlic and thyme in a saucepan.
- Add the diced zucchini, mix and slowly add the chicken stock and cook on low heat for 30-35 minutes.
- Then add the lemon juice, black pepper, salt and parsley and keep it on the stove for a few more minutes.
- Meanwhile, cook the pasta by throwing it into boiling water in another pot.
- Finally, serve the cooked pasta by mixing it lightly with the zucchini you prepared.
