PUMPKIN TAHINI COURGETTI
Servings: 3
Ingredients
Sauce
- 2 cups 460g tinned pumpkin puree, you can find it in tesco/waitrose. Or roasted pumpkin/butternut puree (see notes)
- 1 cup (just under) tahini
- 3/4 cup almond milk
- 2 tbsp white miso
- 1 onion, diced
- 2 garlic cloves, minced
- Squidge of lemon
- 1/2 tbsp coconut, rapeseed or olive oil
- 1/2 + 1/4 tsp himalayan salt
- 1/4 black pepper
- 3 large courgettes, spiralled
Veggies
- 115 g bag of baby spinach
- 400 g chestnut mushrooms, halved
Toppings
- Roasted pinenuts
- 'Parmesan'
- Crispy sage leaves
Instructions
- For the crispy sage leaves, heat a frying with 1/2tbsp oil, pop in the leaves and fry till crisp. Take out and put onto kitchen roll. The oil can now be used to fry the onions.
- For the sauce: Fry the onion in the sage infused oil till soft and translucent, add in the garlic and cook for a further 2 mins. Once the onion’s cooked bung it in to a blender with the remaining sauce ingredients and blitz till smooth.
- While the onions are frying, get a large frying pan on the hob and cook the mushrooms in 1 tsp of oil till nicely browned, about 8 mins. Season with a little salt and pepper once cooked. The key is to not crowd the pan so they don’t end up stewing, so use the biggest you've got.
- Add the sauce and spinach into the mushroom pan and heat till hot and the spinach has wilted.
- Take the sauce off the heat and whack in the courgetti. Stir till coated.
- Tip into bowls, sprinkle with pine nuts, sage and parmesan.
- Best eaten straight away.
- BISH BASH BOSH
Notes
For the roasted pumpkin or butternut squash puree..
You'll need 1 large butternut squash or a medium small baking pumpkin. Slice in half, remove the seeds and stringy bits with a spoon, brush with oil and whack in the oven on a baking tray at 180c for an hour or so till it's completely soft. Scrap out the flesh once cooled. This can be chilled and pureed at a later time or used straight away (remember to measure 460g) any leftovers can be frozen or used in another dish.