Monday, October 14, 2013

Vegan Creamy Pumpkin Pasta Sauce

Ever since I bought tahini I have been looking for ways to use it, other than in hummus. When I needed something to make this pumpkin pasta sauce creamier, without compromising the texture or making it watery, a dollop of tahini did the job. 


1/4 Cup Diced Onion
1 tsp Crushed Garlic
1/2 Tbsp Mayver's Hulled Tahini
1 tsp Natvia
200g Pumpkin


Either steam or boil your pumpkin until soft
Add to a blender with the other ingredients and pulse until smooth and creamy 

Stir through some gluten free pasta to reheat the sauce

Makes 1 serve

Macros (sauce only)

112 calories
5.5g protein
5g fat
12.5g carbs
2g sugar
4g fibre

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