Creamy Pumpkin Tahini Pasta
Ingredients
- 400 g gluten-free pasta of choice
- 2 cans pumpkin puree
- 50 g tahini
- 3 cloves garlic, finely chopped
- 1 small onion, finely chopped
- 4 tbsp nutritional yeast flakes
- 600-800 ml vegetable broth
- Pepper and salt to taste
- 1 tbsp tomato puree
Garnish
- Cherry tomatoes
- Fresh basil
Preparation
Cook the pasta according to package instructions and drain, then set aside with the lid on the pan
Put the pumpkin puree and tahini in a bowl and mix together, then transfer to a saucepan and heat briefly over the fire
Fry the onion and garlic until golden brown in a frying pan with some oil, which takes about 3 minutes
Put the pumpkin-tahini mix, fried onion and garlic, vegetable broth, tomato puree, pepper and salt in the blender and blend until a thick and creamy sauce
Divide the pasta onto plates and pour the sauce over it, then garnish with cherry tomatoes and fresh basil
