Dairy Free Pumpkin and Vodka Pasta (GFA available)

Ali White from Allergy Mums has provided this recipe. For more delicious recipes check out their website or you can follow them here:

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This pasta will be the perfect Halloween treat for the adults to enjoy!

2 Cups Chopped up Pumpkin
8 Garlic cloves
125 g Violife Dairy Free Feta Or Dairy Feta if you can have it
1/2 Red Chilli – Chopped up finely, or more if you prefer
4 Tbsp Vodka
1/4 Cup Dairy Free Cream (we use Oatley)
1/2 Cup Vegetable Stock
1/4 Cup Toasted Walnuts or Pine nuts
Reserve a bit of the pasta water to loosen the sauce a bit if needed
400 Grams Shell Pasta I think shells work best as they hold the sauce nicely. (You could swap this for a gluten-free alternative)

Peel, seed and chop your Pumpkin
Break up a head of Garlic, and pick out 8 decent sized cloves. Leave the skin on.
Measure your Feta, but keep it in one or two big pieces
Put the Pumpkin, Garlic and Feta onto a baking tray and bake for 25 minutes at 180°C, 360°F. Turn the Pumpkin over once during roasting.
After 25 minutes take it all out of the oven. Let the garlic cool a bit, then peel the cloves. Put the peeled Garlic, Pumpkin and Feta into the blender and blend to a smooth consistency.
Chop up your chilli and add that to the blender along with the Vodka, Stock and Cream. Blitz again.
Pop the Walnuts into a frying pan with a little bit of oil and toast for a few minutes, put to one side.
Put the sauce into a pan, and put on a very low heat. You want it to stay warm, not bubble away. Cook your pasta, and when it’s done drain, but reserve some of the cooking liquid.
Check the sauce, and add pasta water if you think it needs loosening up a bit.
Mix the pasta with the sauce and serve topped with toasted Walnuts.

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Celery

Crustaceans

Dairy (Milk)

Egg

Fish

Gluten

Lupin

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Mustard

Peanuts

Sesame

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