Clean and cut a pumpkin into cubes and then cook it in boiling water for 15 minutes, then blend with a hand blender until it becomes creamy. Clean and cut the cauliflower into small pieces and cook them in boiling water for about 10/15 minutes.
Cook the chickpea risoni for 5 minutes in the cauliflower cooking water. After the remaining 5 minutes of cooking, immerse the chickpea risoni and cauliflower in warm water for another 5 minutes.
Drain the rice and cauliflower in a bowl and season with salt and oil.
Once seasoned you can serve by placing the previously prepared pumpkin cream on the bottom of the plate by adding the pumpkin seeds.
Enjoy your meal!
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