Gluten Free Pumpkin Alfredo – Christine Bailey
Easily make a creamy Gluten Free Pumpkin Alfredo with leftover squash; packed with carotenoids for immune and skin health. Perfectly simple and delicious!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at christinebailey.co.uk.
Ingredients
- 200g gluten free pasta
- 300g pumpkin puree
- 1 cup of pasta water / 250ml
- 3tbsp nutritional yeast flakes
- 1tbsp white miso paste
- 1tbsp almond nut butter
- 1tsp smoked paprika
- pinch of chilli flakes to taste
- salt and pepper to taste
- 2tsp apple cider vinegar
- 1tbsp olive oil
- 1 onion chopped
- Handful of green beans, blanched briefly
- Handful of asparagus, blanched briefly
- Handful of baby spinach
- Black pepper
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