Gluten Free Pumpkin Pasta



  • 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 top

  • Grated Parmesan (Or any cheese you like)
  • Parsley
  • Chickpeas (Optional)
  • Pumpkin Roasted in Butter (Optional)

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.

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