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.
Ingredients
1/4 Cup Diced Onion
1 tsp Crushed Garlic
1/2 Tbsp Mayver's Hulled Tahini
1 tsp Natvia
200g Pumpkin
Directions
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
via Stacie Michelle http://stacie-michelle.blogspot.com/2013/10/vegan-creamy-pumpkin-pasta-sauce.html
Put the internet to work for you.
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