Vegan Creamy Tarragon Pasta

I bought some tarragon a while ago with no real idea of what to do with it, after browsing the internet for quite a while I couldn’t really find something that jumped out at me and so I came up with this recipe. To be completely honest when I bought the tarragon I had no real idea of its flavour and how to use it so I thought in case you feel the same as me I would give you a bit of some info about it.

I have put a picture of tarragon above but basically the herb is the long leaves that are attached to stems, the best way I have found to describe it is it looks a bit like long grass. So I suppose the big questions is what does it taste like? Well it is a slightly unusual flavour and it has a very strong aniseed taste but it is subtle and will not overpower a dish. If I am being honest, I am not a major fan of aniseed flavours and did not know tarragon had that sort of flavour profile so it was surprising that I enjoyed it so much. If you want to give an unusual twist to a dish then I can highly recommend this underused herb.

The other thing I wanted to tell you about this dish is the pasta I used which is a Explore Asian Organic Mung Bean Fettuccine which is a great option if you want to lower the GI of a meal. This pasta is made only from mung beans and water so is more like having a bean dish than a pasta. There are a lot of bean pastas available now but you do need to be careful when buying them as some can still have a high GL as they are all carbs. These noodles are great as they are an excellent blend of protein and carbs meaning you can keep your blood sugar under control better.

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Vegan Creamy Tarragon Pasta

Serves 2

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Ingredients

125g Explore Asian Organic Mung Bean Fettuccine

100g Baby Spinach

1 Onion, finely chopped

1 Garlic Clove, crushed

50g Chestnut Mushrooms, sliced (or just use whatever mushrooms you have available)

2 tbs Fresh Tarragon, roughly chopped

250ml Oatly Organic Oat Cream

1 tbs Olive Oil

2 tbs Lemon Juice

Salt & Pepper to taste

Instructions

1. Bring a pan of salted water the boil and cook the pasta according to the pack instructions.

2. While the pasta is cooking heat the oil in a large non-stick pan and cook the onion until tender then add in the garlic and cook for 2-3 minutes.

3. Add the mushrooms to the pan and saute for 5 mins or until soft.

4. Add the tarragon, cream and lemon juice and warm through.

5. Drain the pasta and stir into the sauce with the spinach and serve immediately.

Nutrition

This dish is full of vitamins and minerals, in particular vitamin A. It is also a great meal option if you are on the low GL diet or just looking to control your blood sugar. I have estimated the GI of this dish to be just 31 and the GL to be around 10.

The nutritional highlights are:

• Approximate GI of 31
• Estimated GL of 10
• No cholesterol
• Low in sugar
• High in vitamin A
• Very high in vitamin B6