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Gluten-free spaghetti and pumpkin pie
Gluten-free spaghetti and pumpkin pie
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
70 minutes
Satisfying spaghetti pie for the whole family, guaranteed leftovers.
Ingredients:
  • 1/2 bunch fresh sage
  • 36.40 gm extra virgin olive oil
  • 4.60 gm extra virgin olive oil, extra
  • 800g butternut pumpkin, peeled, cut into 2cm pieces
  • 3 French shallots, finely chopped
  • 80ml (1/3 cup) light thickened cream
  • 340g pkt gluten free spaghetti
  • 3 eggs, lightly whisked
  • 120g (1 1/2 cups) provolone, coarsely grated
Instructions:
  • Preheat your oven to 200C/180C fan forced. Grease a 22cm (base measurement) springform pan and line it with baking paper for easy removal.
  • Chop half of the sage coarsely and set aside the rest. Heat the oil in a large frying pan over high heat. Add the pumpkin and season with salt and pepper. Cook for 5 minutes or until golden brown, turning occasionally. Stir in the shallot, garlic, and chopped sage. Cook for 2 minutes until fragrant.
  • Pour in the stock and lower the heat to medium. Let it simmer with the lid on, stirring occasionally to break up the pumpkin, for 6 minutes. Then simmer without the lid for 4 more minutes or until the pumpkin is tender. Add the cream and use a potato masher to mash until almost smooth.
  • Simmer the pasta in a pot of gently boiling salted water for 9 minutes, or until just shy of being perfectly al dente. Drain the pasta and then transfer it back to the pot. Mix in the pumpkin mixture, eggs, and 1 cup of cheese. Spread the mixture into the prepared pan and sprinkle the remaining cheese on top.
  • Drizzle the remaining sage with extra oil and season generously. Sprinkle over the pie before baking for 30-35 minutes or until beautifully golden. Allow to rest in the pan for 10 minutes before serving.

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