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Creamy Pumpkin & Tarragon Pasta Sauce

by Jac's Veghead (follow)
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This creamy pumpkin and tarragon sauce is beautiful on pasta, eaten as a dip or dribbled through a salad. It is thick and satisfying with creamy tahini and earthy tarragon - the perfect sauce for any pasta. I used wholemeal pasta as I love the texture and feel it fills me up more, choose your favourite - gnocchi is a great option!

I served this dish with a side of greens sauteed in sesame oil for a perfect accompaniment.

Preparation Time: 30 minutes
Cooking Time: 20 minutes
Makes: 2 servings

Ingredients
1 small pumpkin (2 cups mashed)
2 Tablespoons Tahini
1-2 Cloves of Garlic
4-6 Tarragon Leaves (or sage)
Salt and pepper to Taste
Water as needed

Pasta to serve.

Method
Peel, deseed, cube and steam or boil the pumpkin. Once soft drain, mash and put aside. I used a small Japanese pumpkin and ended up with two cups. This step can be done a day ahead.
Mince the garlic and dry fry in a non stick pan until bronzed and fragrant.

Add in the pumpkin and stir, pour in enough water until you have a smooth, saucy consistency.

Chop the tarragon and add it to the sauce with the tahini, add seasoning and stir until smooth.

Dollop onto a bed of cooked pasta and garnish with more tarragon and tahini.

Enjoy.


Categories
#Healthy
#Clean
#Pumpkin
#Tahini
#Herbs
#Dinner
#Quick
#Easy
#Vegetarian
#Vegan
#Autumn Recipes
#Fall Recipes
#Dairy Free
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Looking forward to try it out !thinking that Sweet Potato may work as an alternative to the pumpkin Soba BuckWheat noddles are quick to cook and are not as heavy as Wholemeal pasta .Lee
Great idea! My most recent recipe is made with sweet potato and worked great, let me know if you try it :)
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