Ingredients:

• 80g Multi Millet Pasta or Spaghetti (uncooked)
• 1/2 cup Raw Pumpkin (cubed)
• 3-4 Garlic Cloves
• 50g Paneer (cubed)
• 3 tbsp Coconut Milk
• 2 tbsp Peri Peri Seasoning
• 1 tbsp Chilli Flakes
• Salt to taste
• Olive Oil or Cooking Oil (for sauteing)

Method:

Cook the Pasta:

•  Bring a large pot of salted water to a boil
•  Add the multi millet pasta or spaghetti and cook according to the package instructions until al dente
•  Drain and set aside

Sauce:

• In a saucepan, heat a small amount of olive oil over medium heat
• Add the raw pumpkin cubes and garlic cloves
• Add Paneer, coconut milk and spices
• In a blender or food processor, combine the sautéed pumpkin and garlic, coconut milk, peri peri seasoning, chilli flakes, and salt
• Blend until smooth and creamy. If the sauce is too thick, you can add a little water or more coconut milk to reach the desired consistency

Serve:

• Taste and adjust seasoning if needed
• Serve the pumpkin millet pasta hot, garnished with additional chilli flakes or peri peri seasoning if desired

Enjoy your nutritious and flavorful Pumpkin Millet Pasta with Coconut Milk and Paneer!