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.
Cook the pumpkin to make a purée, which can be boiled, steamed or roasted.
In a food processor blend the cooked pumpkin, coconut milk, garlic clove and any spices you wish to add.
Blend and add water as required to get a smooth sauce that is a little thick.
Cook the tortelloni in abundant water for 3 minutes and serve with the warm sauce.