This Indian inspired spaghetti dish leaves you wanting more and more and more!!

Reminiscent of a curry, this spaghetti sauce is made up of just a few whole ingredients.

First, pour 1 and a half cup of organic pumpkin soup in a sauce pan. To this add 1 cup of organic unsweetened coconut milk. Next dice about 1/4 cup onion and mince 2 cloves of garlic. Add this to the sauce. Open a can of chickpeas and add 1/2 of the peas and half of the Aquafaba (juice from the can – it’s a thickener) to the sauce. Then, smash the remaining chickpeas with a fork to create a dry pasty texture. Chop 1/2 cup of cashews in a blender to a nutty powder, it can be lumpy. The sauce should now be on simmer. Toss in the smashed chickpeas and the chopped cashews. Also now is the time to add in the juice from 2/3 of a lemon, 1/2 teaspoon of cumin, fenugreek, salt, pepper, and red pepper flakes. You’ll also need to add in 1/2 cup of nutritional yeast. Stir this all up and let it sit, giving it a taste every few minutes and adjusting the spices if you like.

On the side I sautéed some tofu in coconut oil and lemon, and seasoned with garlic and onion powder. I’m using red lentil pasta and I’ve also added some spinach to the tofu pan at the end – making this dish as healthy and nutritious as possible!

Once everything’s all ready to go – plate it up in a bowl and top with more fresh peppers, a squeeze of lemon and fresh ground pepper. Enjoy!!