COCONUT PUMPKIN & VEGGIE PASTA Yup, that’s right I said coconut pumpkin and if …


Yup, that’s right I said coconut pumpkin and if you haven’t tried it yet you’re absolutely missing out. It’s 🔥!

Also, I ate this whole portion (including the little bowl on the side) and with it incredible 40G of PROTEIN – so that’s another dish to save and show to you’re friends who are wondering where vegans get their protein from.😏😘

80g Red Lentil Pasta (you can use any sort of pasta if you don’t care about protein)
120g Firm Tofu
120g Pumpkin
150g Zucchini
1/2 Red Pepper
50ml Coconut Milk (creamy)
100g Cherry Tomatoes
1 Tsp Sesame Oil
Curry Powder
Chili Powder
Salt & Pepper

1️⃣ Cook your pasta according to the package instructions. Cut all your veggies, the tofu and the pumpkin into bite size pieces. Heat up a pan and add the oil.

2️⃣ No add everything to the pan and fry it. Add seasoning and give it a good stir. Now pour in the coconut milk.

3️⃣ Let everything simmer until the pumpkin and veggies soaked up all the coconut milk (add more if you’d rather like to have a creamy sauce).

4️⃣ Toss the cooked pasta into the pan and combine everything. Taste the dish and add more seasoning if needed.

Now it’s time to pile up your plate and enjoy this delicious healthy meal!😋

[680 CALORIES ~ 70G C ~ 42G P ~ 23.5G F]

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