Of all the ways to use pumpkin, I have to say adding it savory dishes has been such a game changer.
This vegan pumpkin lentil bolognese has been my new favorite recipe this Fall! I’ve already made it 5 TIMES!
Its just so easy to make given that most of the ingredients are pantry items and it comes together in just 30 minutes!
This vegan pumpkin lentil bolognese is a rich, creamy and hearty recipe that I think everyone will love.
Bolognese is one of those recipes that seems like it make take a ton of time and ingredients but it’s actually best with good quality simple ingredients.
Pumpkin boasts a ton of health benefits as well so even more reason to really lean into pumpkin season.
This recipe is Episode 1 of the pasta series over on my social media and here on the blog and I think it is definitely worthy of the pilot episode! 😉
Simplicity on Italian Cooking
This recipe is inspired by an Italian bolognese while using seasonal ingredients like pureed pumpkin which add a very creamy and flavorful note while keeping the dish dairy free!
I love Italian food, specifically pasta (if you didn’t notice) mostly because of the simplicity of ingredients that create such comforting recipes.
I was raised on a lot of pasta and what I learned is that if you can bring the right elements together, especially with a sauce it doesn’t need to be 40+ ingredients.
Healthy Recipes with Pantry Items
Case in point, this vegan pumpkin lentil bolognese! This healthy yet delicious pasta dish is made using items that can mostly be found in ones pantry.
Staples I always have in my pantry are tomato sauce, full fat coconut milk (and/or coconut cream) and pumpkin purée. These can keep for so long and can be transformed into many things.
This recipe was actually created by leftover pumpkin puree I had in the fridge. When I made it several times after and knew I had to share!
What you Need for this Recipe:
avocado oil
garlic
fresh herbs (rosemary and thyme)
organic tomato sauce (I like to use tomato basil or marinara, I like this one from Lucini)
full fat coconut milk or coconut cream from the can (I’ve tried the recipe with both of these and both work very well, just make sure it’s the canned one)
pumpkin puree
cooked lentils (I love the ones from trader joes but any cooked lentils
coconut aminos (coconut aminos is basically soy free and gluten free soy sauce, you can also sub tamari or soy sauce if you can eat gluten or soy)
lemon juice
chili flakes
nutmeg
sea salt & pepper
pasta of choice (I used this gluten free spaghetti, but rigatoni and penne are also great!)
Toppings:
fresh parsley
Brazil nuts (use a microplane to grate the nuts to make vegan “parmesan”)
If you enjoy this recipe, please feel free to comment below and leave a 5 star rating!
Looking for more pasta recipes?
Check out my creamy zucchini lemon pasta!
Pumpkin Lentil Bolognese
Ingredients
- 3 tsp avocado oil
- 2-3 garlic cloves, minced
- 3 tsp fresh rosemary and/or thyme, minced
- 1 1/2 cups organic tomato sauce I used tomato basil sauce from Lucini
- 1/2 cup + 1 tbs pumpkin puree
- 1 cup cooked lentils I used Trader Joes brand
- 1/2 cup full fat coconut milk from canned coconut milk
- 1/2 lemon, juiced
- 1 tsp coconut aminos
- 1/4 tsp each sea salt, pepper and chili flakes
- 1/16th tsp nutmeg
- 2 tbsp flat leaf parsley, chopped for garnish
- 8 oz spaghetti cooked according to package instructions (I used gluten free)
Brazil nut parmesan topping:
- Brazil nuts
Instructions
- Bring a pot of filtered water with a pinch of salt to a boil.
- To a sauté pan, add avocado oil and heat on a medium heat. Add minced garlic and herbs of rosemary and/or thyme and sauté for 2-3 minutes.
- Then add in tomato sauce, pumpkin purée, coconut milk, lentils, coconut aminos, lemon juice, sea salt, pepper, chili flakes and nutmeg.
- Mix together until well combined and bring to gentle boil, then reduce to the lowest simmer and cover with lid for 15-20 minutes.
- Cook spaghetti according to package ingredients. Save about 1/4 cup of pasta water to add to the sauce.
- Mix the pasta water into the sauce and let it simmer with the lid off for several minutes before adding in your spaghetti and mix until sauce is well coated.
- Top with fresh parsley and Brazil nut parmesan.
- Enjoy!
♥️