Ingredients
• Penne Pasta Cooked 2 cups
• Leftover Pumpkin Cooked 1 cup
• Olive Oil 1 tbsp
• Garlic Cloves 4-5
• Leftover Daal 1 cup
• Cream 2 tbsp
• Crushed Black Peppercorns to taste
• Salt to taste
• Parmesan Cheese 2 tsp
• Fresh Basil Leaves 4-5
Method
Heat olive oil in a deep non-stick pan, crush garlic and add and sauté till lightly browned. Grind dal and pumpkin sabzi with ½ cup water to a smooth paste. Add ground mixture to the pan and mix well. Add penne and mix well. Add fresh cream, crushed peppercorns, salt and Parmesan cheese powder and mix well. Roughly tear basil leaves and add and mix well. Transfer into a serving bowl and serve immediately.