Pumpkin + tea pasta whaaaaaattt?
I found a package of pumpkin pasta at marshalls and HAD to make a recipe with it!
I’ve already made pesto with tulsi tea before and wanted to try something else! I also try to use up whatever I have in my house at the moment and I pulled out some eggplant from the farmer’s market.
Eggplant is prominent in stews in Iranian cuisine and stews remind me of fall and winter so I thought it was the perfect addition to the sauce/topping I was making. I was sent the golden tips tea from Upton Tea to try and make a recipe with!
The golden tips tea is a black tea but it has such a lovely, sweet and light taste to it that I thought it could go well in the sauce/topping!
One tip I have for prepping the eggplants, salt them! When we prepare eggplants for the stews I mentioned earlier, we peel them and salt them. When they “sweat” it helps get some of the bitterness out of them!
Feel free to mess around with proportions of tea but this is what worked for me to be able to get it to reduce and become thicker!