Wash and soak red lentils for 15min.
Peel, deseed and cut the pumpkin into small cubes.
In a large saucepan add pumpkin, soaked lentils, vegetable broth, and water.
Boil them on medium to high heat and blend into a running consistency creamy sauce.
Meanwhile, cook the pasta according to packet instructions. Reserve 1 cup of the pasta water, drain pasta and set aside.
In a large pan heat oil and add chopped onion. Fry until lightly golden and add prepared pumpkin and lentil pasta sauce.
Next, add all spices and seasoning and cook on medium heat. When the sauce starts getting thicker add almond milk. It will add a creamy and nutty flavor to this recipe. (If you want to keep it nut-free you can use coconut or soy milk.
Add the cooked pasta to the pan and gently toss to combine. Thin the sauce with a bit of the reserved pasta water as needed if it seems too thick or sticky. Serve immediately, topped with basil leaves and vegan parmesan.