1.Cook the Organic quinoa real & rice penne for 5-7 minutes in large saucepan of boiling, salted water with a dash of olive oil.

2. While pasta is cooking, heat olive oil in large frying pan. Sauté garlic for a 3 minutes. Stir in tarragon, salt, pepper and cook for about a minute.

3. Add pumpkin puree, coconut milk and stir to combine. Bring the sauce to a boil then turn heat to low and simmer for 5 minutes.

4. Then pour over cooked pasta and toss to combine. You can add a little pasta water if the sauce is too thick.

5. Serve with more tarragon or sage leaves and sprinkle some pumpkin seed if desired.

1 tbsp = tablespoon

1 tsp = teaspoon