For 4 people:
400g linguine (green/white)
200g sugar snaps
200ml coconut milk
2 cloves of garlic
1 onion (red)
4 spring onions
Wasabi chickpeas and spring onions for topping
1. Chop the garlic, onions and chili and slice the spring onions in small rings (separate the white part from the green). Cut the pumpkin and carrot in cubes (1cm). Remove the ends of the sugar snaps and put them aside.
2. Heat oil in a medium size cooking pot (use coconut oil if you have) and add garlic, onion, chili and the white parts of the spring onions and roast them gently for 2 minutes. Then add the coconut milk, pumkin and carrot cubes and boil everything until the vegetables are soft. Afterwards fill the sauce in a blender (or use a hand blender) and puree it until it is creamy and flavor with salt (or soy sauce) and pepper.
3. Boil the linguine in salted water and add the sugar snaps 2 minutes before the end of the cooking time. Arrange the pasta on a plate and give the sauce over it. Use the chickpeas and the green spring onion rings for decoration and serve.
Enjoy your meal!