Vegan tortelloni|with pumpkin cream | Pastas Gallo : Pastas Gallo

Ingredients

1 packet of GALLO vegan tortelloni

400 g of pumpkin, seedless and skinless

1 cup of mineral water

200 ml of coconut milk

1 garlic clove

Salt and pepper

Optional: ground cardamom, nutmeg.

Preparation

Step 1

Cook the pumpkin to make a purée, which can be boiled, steamed or roasted.

Step 2

In a food processor blend the cooked pumpkin, coconut milk, garlic clove and any spices you wish to add.

Step 3

Blend and add water as required to get a smooth sauce that is a little thick.

Step 4

Cook the tortelloni in abundant water for 3 minutes and serve with the warm sauce.

Vegan tortelloni

with pumpkin cream

Ingredients

Preparation

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Vegan tortelloni

with pumpkin cream

Ingredients

Preparation

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be interested in

What’s the function of carbohydrates?

What can you cook for kids that eat at school?

What are carbohydrates? What’s the difference between simple and complex…

Tips to reduce the glycaemic index

Tips to prepare a balanced and delicious weekly menu!