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