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Gluten-free Garganelli Pasta with pumpkin and leeks

Gluten-free Garganelli Pasta with pumpkin and leeks

Serves 2

250 g of gluten-free garganelli pasta
300 g of leeks
500 g of pumpkin
1 clove of garlic
1 bunch of parsley
40 g of extra virgin olive oil
1litre of vegetable stock
80 g of parmesan cheese
1 pinch of cinnamon
Salt and pepper as required


Peel and chop the leeks keeping only the white part. Peel and dice the pumpkin. Sauté the clove of garlic in the olive oil then add the diced pumpkin and chopped leeks, sauté then add salt, pepper and cinnamon to taste.

Add the stock to prevent the vegetables sticking to the pan and cook for 20 minutes. Cook the garganelli pasta in salted water according to according to package directions, drain and add the prepared sauce. Garnish with some chopped parsley and a sprinkling of parmesan cheese.

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