Pumpkin Pasta Bake/Lasagna - Australian School of Meditation & Yoga | ASMY
If you love creamy, dreamy pastas that seem way more indulgent than they actually are then this deliciously healthy pasta dish is for you!
Ingredients
- 3 Tbsp coconut oil
- 3/4 tsp each spice: Mustard seeds, Fennel seeds, Cumin powder, Coriander powder, Ginger powder, Turmeric powder
- 1/2 tsp Asafoetida/Hing powder
- Black pepper – ground
- 2 sprigs curry leaves & 4cm fresh grated ginger
- 200g/ 1 1/4 cups red lentils pre washed soaked, drained
- 1.5 kg pumpkin chopped
- 3.5 cups water
- 1 can coconut cream
- 1 cup/100g cashew nuts – pre soaked for 3 hours, drained & rinsed
- 2 Tbsp miso paste
- 350g gluten free pasta or lasagna sheets
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