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This fettuccine with pumpkin and tahini combines a creamy texture with spicy sage. An autumnal pasta dish that combines lightness with depth—ideal when you want to bring something special to the table without spending a lot of time in the kitchen.
#gluten-free
#vegan
Ingredients
-
1
tbsp olive oil
-
1
garlic clove
-
2
tsp fresh sage
-
1
tbsp tahini sesame paste
-
100
g pumpkin, pureed
-
2
Pack.
KOMEKO FETTUCCINE
-
salt, pepper
Preparation
- Prepare the flavor base
Heat the olive oil in a pan, crush the garlic clove, and add it along with the chopped sage. Simmer for 1 minute. - Prepare pumpkin sauce
Reduce the heat to medium and add the pumpkin puree with the tahini sesame paste, stir, and cook for 2 minutes. - Cooking pasta
In the meantime simmer KOMEKO FETTUCCINE for 2 minutes in 1-1.5 liters of salted water. - Combine pasta and sauce
Drain the fettuccine and immediately add it to the pan. Do not cook, just mix lightly. - Seasoning and serving
Season with salt and pepper and garnish with some fresh sage! Enjoy!
Quickly prepared, pleasantly spicy and wonderfully aromatic.
