The Seated Cook

Simple, healthy, vegetarian food


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Cheesy Baked Pumpkin Pasta (Gluten-free)

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It’s been a while since I posted a recipe.  I’ve still been enjoying looking at the Reader and getting inspiration from you all.

This dish is modified from the recipe found here (with thanks to the woman behind this blog for alerting me to the recipe)

I used gluten-free pasta (Ancient Harvest is a good brand), took out the bacon and added in chick peas, subbed vegetable broth for chicken broth, and used a cup of shredded mozzarella cheese in lieu of the 1/2 cup shredded mozzarella/1/4 cup shredded pecorino romano.  I may have added more rosemary than was called for, too!

It was a delicious, hearty dish for a fall evening, and one to not feel too guilty about!

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