Pumpkin Lentil Bolognese
This vegan lentil bolognese uses pumpkin puree it's secret ingredient. This creamy plant based pasta is easy to make a full of flavor!
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!