Fusilli with pumpkin sauce

✔️Lactose-free

Some nights call for something a little special, without spending hours in the kitchen. This dish feels comforting yet elegant at the same time. Creamy pumpkin sauce, spiced chicken and fusilli that soaks up all the flavour. Perfect for a cosy date night at home.

Ingredients

Chicken

• 200 g chicken

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp turmeric

• 1 tsp paprika powder

• 1 tsp garlic powder

• 0,5 tsp ground ginger

• A splash of olive oil

Pumpkin sauce & pasta

• 1 pumpkin

• A splash of sunflower oil

• 250 ml vegan cream

• 3 tbsp vegan red pesto

• Sambal - amount to taste

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp garlic powder

• 1 tsp paprika powder

• 1 tsp turmeric

• 0,5 tsp Italian herbs

• 300 g fusilli

• 500 ml boiling water

• Parmesan cheese - naturally lactose-free

• Fresh coriander - amount to taste

Instructions

1. Cut the chicken into cubes and marinate with the spices and olive oil. Set aside to marinate.

2. Peel the pumpkin, remove the seeds and cut into chunks. Drizzle with sunflower oil and roast in a preheated oven at 200 degrees for 30 minutes, until soft enough to blend.

3. Blend the roasted pumpkin with the cream until smooth and set aside.

4. Cook the chicken in a pan with olive oil until fully cooked. Remove from the pan and set aside.

5. In the same pan, add the pumpkin sauce, red pesto, sambal and spices. Lower the heat and stir gently. Let the sauce simmer for 5-10 minutes.

6. Add the fusilli and boiling water to the pan, making sure the pasta is fully covered with water. Cover the pan and cook until the pasta is tender, stirring occasionally.

7. Finish by stirring in the chicken, Parmesan cheese and coriander.