- Lentil pasta- 250 grams
- Rice flour- 3 tsp
- Coconut milk- 200 ml
- Pumpkin- 125 gms
- Garlic- small 20 pieces
- Chili flakes, mixed herbs, and salt- as per taste
- Butter for cooking
- Turn on the stove and place a large pot filled with water on it. Add a pinch of salt and ¼ tsp of butter, then stir. Rinse your pasta and add it to the boiling water.
- Meanwhile, dice a pumpkin into equal cubes and poke them with a fork. You can roast the pumpkin and garlic in the oven for 20 minutes at 180 degrees or sauté them in a pan with a bit of butter until lightly charred.
- Keep an eye on your pasta. Once it's cooked, drain the water and rinse the pasta under cold water. Set it aside.
- Once the pumpkin has cooled, blend it into a puree with some water.
- In a pan, melt some butter and mix in 3 tsp of rice flour. Gradually add coconut milk, stirring constantly to avoid lumps. Adjust the consistency with water if needed.
- When the creamy sauce is ready, add the roasted garlic and pumpkin puree. Stir well, then season with chili flakes, mixed herbs, and salt. Mix thoroughly.
- Finally, add the cooked pasta, cover the pan with a lid, and let it simmer for 5 minutes.
- Your delicious pasta is ready to enjoy!
Lentil pumpkin pasta is a delicious and healthy twist on Alfredo pasta. Packed with nutrients, it's made using lentil pasta, which is rich in complex carbs and protein. The sauce, made from pumpkin, is loaded with antioxidants.
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