ingredienser
- 125 g gluten-free spaghetti
- 1 clove garlic
- ½ x red chili
- 25 g cheese
- 1 tsp oregano
fremsgangsmåte
- For this dinner we'll be using the spicy pumpkin soup leftovers from earlier this week (2 dl per person).
- Cook gluten-free spaghetti according to the instructions on the package. You may use regular spaghetti instead, if preferred.
- Mince the garlic and fry in a pan until golden.
- Finely chop the chilli and fry together with the garlic.
- Pour in the pumpkin soup and cook until hot, then fold in the cooked spaghetti. Stir in grated cheese until you have a beatuifully creamy pasta sauce. Top with oregano and serve immediately.
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