This pumpkin lentil pasta is full of fall flavors and is ready in under 45 minutes! Creamy, comforting, & high-protein, the perfect vegan and GF dish! And this pasta is mostly made with pantry staples so you have a quick and easy meal you can make with ingredients you probably already have on hand.

This Pumpkin Lentil Pasta Recipe Is:
- Bright
- Creamy
- Satisfying
- Comforting
- Made with lots of pantry staples and cupboard ingredients
- Vegan, gluten free, dairy free, vegetarian, and SO yummy!
- Great to meal prep for the week
- A great vegan holiday side dish!
Meal Prep Recipes For the Win!
This Vegan Pumpkin Pasta recipe is the perfect recipe for healthy homemade meal prep. I am a huge fan of meal prepping, batch cooking, and making recipes ahead. I love the convenience of cooking once and being able to enjoy healthy homemade meals during the week when I don’t have time. There’s a whole section of TheHerbeevore.com dedicated to my favorite tried & true meal prep recipes. With just a little planning and prep, you can have a week’s worth of recipes ready in the time it would take to make one portion. Just batch cook, divide into individual containers, and place in the fridge or freezer for later! Easy peasy.
What Ingredients Do I Need For This Vegan Pumpkin Lentil Pasta Recipe?
- Pasta: I used rotini because it a fun shape, but make sure you use a gluten free pasta
if you avoid wheat products.
- Olivie Oil: this olive oil gets top billing in my pantry, great for extra flavor to saute the veggies!
- Onion
- Garlic
- Carrots
- Salt: I use this Himalayan pink salt
- Mustard Powder: this mustard powder is the perfect addition to this recipe for flavor!
- Thyme: in the summer and fall I grab some fresh thyme from the yard, but I like to use this organic thyme when I can’t get fresh from the garden!
- Black Pepper: I only use tellicherry peppercorns in our house, Amazon has a great inexpensive generic bag (and let’s be honest, its because the Barefoot Contessa said tellicherry are the best!)
- Canned Pumpkin: I love canned pumpkin so much I usually stock up on these big cans I get online here (not kidding, there are 3 of these in my pantry now!)
- Red Lentils: a great way to get some extra plant-protein in this dish! I like these red lentils, and always keep some on hand. Plus at about $3 a lb, they are an inexpensive protein to add to your pantry.
- Vegetable Stock or Boullion: I always prefer using a vegetable boullion as it’s easier to add to soups and takes up less space in my cupboards. Better than Boullion makes a great vegan base!
- Coconut Milk: this full-fat unsweetened kind is perfect to give the dish creaminess and a light flavor.

One of the BEST Pantry Staple Dinner Recipes
This vegan pumpkin lentil pasta is a fantastic pantry pasta recipe! It uses almost all ingredients you would have in your dry pantry or cupboards. You probably already have a lot of these ingredients on hand! Keeping a well-stocked pantry makes it easy to come up with delicious and healthy meals using a few staples you can rotate. I made a list of my Top 125 Plant-Based Pantry Staples that always keep on hand. And you can check out all my favorite pantry staple recipes on TheHerbeevore.com here. By stocking up on healthy whole ingredients you can cook delicious recipes without a trip to the store!
How Do I Make This Pumpkin Lentil Pasta Recipe?
- Cook pasta according to package instructions. Drain and set aside.
- Whle cooking the pasta, in another large pot, heat the olive oil and saute onion, garlic, and carrots for 4 or 5 minutes on low heat. Add the rest of the ingredients and bring to a boil. Reduce to a simmer and cook for 30 minutes until lentils are cooked.
- Blend sauce with an immersion blender (or transfer in small batches to a standalone blender). Once blended, add the pasta to the blended sauce. Heat on low until pasta and sauce are hot and enjoy!
Other Healthy and Delicious Pasta Recipes You’ll Love!
Lentil Pasta Fagioli Soup (Vegan, Gluten Free, High Protein)
White Wine Pasta Sauce with Garlic & Herbs (Vegan & GF Options)
Caprese Pasta Salad with Pesto Vinaigrette (Vegetarian, GF, Vegan Option)
Roasted Carrot Mac and Cheese (Vegan, Gluten Free, Dairy Free)
Creamy Vegan Hummus Pasta (Gluten Free, Pantry Staple Recipe)
Get the Ingredients I Use To Make this Pumpkin Pasta:
As always, if you make this vegan and gluten free pumpkin pasta recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Creamy Pumpkin Lentil Pasta (Vegan, GF)
Ingredients
- 8 ounces pasta use gluten free if GF
- 2 tablespoons olive oil
- 1 small onion
- 3 cloves garlic
- 2 carrots diced
- 1 teaspoon salt
- 1/2 teaspoon mustard powder
- 1/2 teaspoon thyme
- 1/4 teaspoon black pepper
- 1 13 ounce can cooked pumpkin
- 1 cup red lentils
- 3 cups vegetable stock
- 1 cup full fat coconut milk
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- Whle cooking the pasta, in another large pot, heat the olive oil and saute onion, garlic, and carrots for 4 or 5 minutes on low heat. Add the rest of the ingredients and bring to a boil. Reduce to a simmer and cook for 30 minutes until lentils are cooked.
- Blend sauce with an immersion blender (or transfer in small batches to a standalone blender). Once blended, add the pasta to the blended sauce. Heat on low until pasta and sauce are hot and enjoy!
[…] Creamy Pumpkin Lentil Pasta Recipe (Vegan, Gluten Free) […]
I love pasta anyway, shape, or form