INGREDIENTS
150 gs
flour
150 gs
semolina flour
1/2 tsp
salt
2 tsps
olive oil
150 gs
pumpkin puree
100 mls
water
200 gs
pumpkin puree
100 gs
cream cheese
30 gs
parmesan
1 serving
salt
1 pinch
nutmeg
1 serving
fresh parsley
1 tbsp
olive oil
1 small
onion
1
garlic clove
100 mls
vegetable broth
200 gs
pumpkin puree
100 mls
coconut milk
2 tsps
nutritional yeast flakes
1 serving
salt
1 pinch
nutmeg
1 serving
cherry tomatoes