Creamy Pumpkin Tarragon Pasta Sauce

Creamy Pumpkin Tarragon Pasta Sauce

Posted 2015-10-19 by Jac's Vegheadfollow
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


    %recipeyum
    227205 - 2023-07-17 10:21:18

    Tags

    Holiday
    Festivals
    Family_friendly
    Easy
    Dinner
    Healthy
    Lunch
    Family
    Vegetarian
    Quick
    Dessert
    Simple
    Snack
    Kids
    Vegan
    Copyright 2022 OatLabs ABN 18113479226