Made with a creamy pumpkin sauce, and served on a bed of spinach leaves, it’s a dairy free alternative to a classic dish. (GF | DF | RSF)
Serves 4
Ingredients
- 1 large kent pumpkin half peeled and chopped (enough to make 2 cup pumpkin purée)
- 1 cup coconut milk (or non dairy milk or choice)
- 1/2 cup nutritional yeast
- 2 cloves of garlic finely chopped
- 2 sachets Brilliance Unflavoured collagen
- 1 tbsp olive oil
- 1 tsp thyme
- Salt and pepper
- Gluten free macaroni
- Cherry tomatoes halved
- Chilli flakes
- Spinach and basil leaves to serve
Method
- Boil chopped pumpkin until tender or falls apart when pierced with a fork (approx 15 minutes)
- Drain and transfer pumpkin to a food processor with garlic, nutritional yeast, thyme, brilliance collagen, coconut milk, salt and pepper
- Blend until smooth
- In a separate pot cook macaroni as per packet instructions
- Drain macaroni and add sauce, stirring to combine
- Serve in a bowl of spinach leaves and top with basil leaves, tomato and chilli flakes. Enjoy!