Welcome to story time, my friends.
This is a story of how a recipe was born.
Once upon a time, I received an email from my good friend Sarah over at Our Nourishing Table which contained her recipe for roasted garlic labneh.
Being that Sarah showed me how to roast my garlic in an airfryer, and I am inherently lazy, I decided to make a batch.
While this lush and creamy treat was straining, I saw a recipe post from the lovely Mel over at From My Little Kitchen showing me her super simple pumpkin cream with spiral pasta lunch dish.
You all know how this story goes, it’s as old as time. I loved this recipe so much that I completely changed it until it bore no resemblance to the original – except it has pumpkin in it! (Sorry Mel. it’s not you it’s me)
The end result of combining these two recipes is possibly my favourite love story.
I have eaten this for lunch every day this week, with wholemeal spirals and wilted spinach, and I’m yet to tire of it.
This Creamy Pumpkin Sauce has an incredible creamy sweetness from the pumpkin and the leek that is off-set by the tang of the labneh.
I legit want to pour it on everything!
You know the drill. Make it. Post it. Tag me.