Ingredients

1 Recipe homemade Bette Hagman pasta OR other GF pasta*
1 Small fresh pumpkin, cleaned, de-seeded, in thick slices
Poultry seasoning, onion powder, garlic powder, salt, pepper
Olive oil
1 Portobello mushroom, sliced
Fresh spinach leaves
Bolognese Sauce:
1 Onion chopped
2 Garlic cloves, chopped
2 Carrots, grated
3 tbsp. Olive oil
1 can (14 oz. tomatoes, chopped)
2 tbsp Tomato paste
2 cups Vegetable stock
1 tsp. Marjoram
Salt and pepper
Bechamel Sauce:
scant 1/2 cup Flavorful GF flour (brown rice, chickpea, etc.)
3 tbsp Margarine
2 1/2 cup Rice (almond or soy, if not intolerant) milk
Bay leaf
Salt, freshly ground pepper
Fresh nutmeg, grated
Pine Nut not-Ricotta
1 cup Raw pignoli nuts, soaked in water for at least 1 hour
1 tablespoon Lemon juice
1 tablespoons Nutritional yeast
1/2 teaspoon Sea salt (or less- this was a little salty for our taste)

Description

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