| olive oil | 1 tbsp |
| garlic, minced | 2 cloves |
| full-fat coconut milk | 1 can 400ml |
| unsweetened yogurt | 3/4 cup |
| pumpkin puree | 1-3/4 cups 400 g / 400 mL |
| nutritional yeast | 2 tbsp |
| cayenne pepper | 1/2 tsp |
| lemon juice | 1 tbsp 15ml |
| maple syrup | 1 tbsp 15ml |
| salt & pepper to taste | some |
| pasta | 300 g |
Saute the garlic in olive oil over medium heat for 2 minutes. Add coconut milk, coconut yogurt, pumpkin puree, nutritional yeast, cayenne, lemon juice, maple syrup, salt and pepper. Stir to combine. Lower heat and simmer. Boil pasta until cooked, then drain and add to pasta sauce. Cook another few minutes, then serve.
