Ingredients

The following ingredients have 2 Servings
  • 3 cup button mushrooms (thinly sliced)
  • 2 tsp coconut oil
  • ¼ cup red onions (finely chopped)
  • 2 cloves garlic (crushed)
  • 1 tsp ginger (crushed, optional)
  • ½ cup tomato sauce (from a can, unsalted)
  • ½ cup pumpkin puree
  • 1 cup coconut milk
  • 1 tsp dried oregano
  • 1 tsp dried parsely
  • 1 tsp dried basil (optional)
  • 3 tsp sea salt (or regular salt)
  • 2 cup water
  • 1 tsp freshly ground pepper
  • 2 cup bow tie pasta (cooked (About 1 cup uncooked))
  • cilantro for garnish

Instruction

  • Add the oil to a hot pan and heat for 30 seconds
  • Add the onions and let them caramelize
  • Add the garlic and let it brown
  • In a medium saucepan, add the olive oil and allow it to heat
  • Add the crushed garlic and ginger
  • Sautee for 30 more seconds and then add the mushrooms
  • Cook the mushrooms for about 10 minutes on medium heat until softened, stirring frequently
  • When the mushrooms have shrunk to half their size, turn up the heat slightly and let the mushrooms crisp a little
  • Add the tomato sauce, spices, salt and pepper
  • Mix well and let it cook until most of the tomato sauce is turned into past.  The mixture should be almost dry
  • Add the pumpkin puree, water and coconut milk.  Mix well
  • Feel free to add crushed nuts like pistachio or pecans
  • Heat for about 5 more minutes and then turn off the heat
  • Add the bow tie pasta and garnish before serving