Lentil Pasta with Creamy Pumpkin Coconut Sauce and Tomatoes

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Ingredients (for 2 servings):

  • 200gr red lentil pasta

For the sauce:

  • 2 garlic gloves
  • 1 tbsp coconut oil
  • 250ml pumpkin puree
  • 125ml coconut milk
  • salt, pepper
  • 150gr small tomatoes


  • basil
  • tomato flakes


  1. Cook pasta according to directions stated on the package.
  2. Meanwhile chop garlic and roast for about 1-2 minutes in a pan with oil.
  3. Add pumpkin puree and coconut milk; season with salt and pepper to desired taste and simmer for a short while.
  4. Finally, pour off pasta and combine with the sauce.
  5. Serve pasta in a pasta bowl; garnish with tomato flakes and basil.
  6. Bon appetit!



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