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Creamy Pumpkin Lentil Pasta

Ingredients

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250-300 g Pasta Of Choice
1 400g can of brown lentils rinsed and drained
1-2 cups kale destemmed and finely chopped
2 cups pureed pumpkin
1 brown onion finely diced
1 tbsp oil for frying
1 tbsp maple syrup or coconut nectar
1 tsp onion powder
1 tsp garlic powder
1 tsp light miso paste
12 tsp sweet paprika
12 tsp toasted sesame oil
2-3 tbsp nutritional yeast flakes (or more if you’d like it cheesier)
12 cup plant based milk (oat almond, soy or coconut)
salt/pepper to taste
To serve;
Salt & Pepper
Sesame Seeds
Sweet Chilli Sauce Your favourite brand or make your own ‘quick’ sauce by whisking together 2 tbsp salt free tomato paste, 3 tbsp maple syru

Directions

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