Vegan tortelloni

with pumpkin cream



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.


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.

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