Creamy Pumpkin Lentil Pasta Recipe (Vegan, Gluten Free)

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.

How Do I Make This Pumpkin Lentil Pasta Recipe?

1. Cook pasta according to package instructions. Drain and set aside.
2. 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.
3. 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!

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)

Kelly Jensen

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.

5 from 4 votes

Print Recipe Pin Share Tweet

Cook Time 45 mins

Total Time 45 mins

Course Dinner, Lunch, Pasta

Cuisine American

Servings 4 servings

Calories 380 kcal

Ingredients

  

1x2x3x

• 8 ounces pasta use gluten free if GF
• 2 tablespoons olive oil
• 1 small onion
• 3 cloves garlic
• 2 carrots diced
• 1 teaspoon Himalayan sea 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!

Nutrition

Calories: 380kcalCarbohydrates: 80gProtein: 21gFat: 21gSaturated Fat: 12gSodium: 1323mgPotassium: 832mgFiber: 17gSugar: 7gVitamin A: 5502IUVitamin C: 8mgCalcium: 70mgIron: 6mg

Keyword Healthy Pumpkin Recipes, High Protein Pumpkin Recipes, Pumpkin Lentitl Pasta, Pumpkin Pasta Recipe, Savory Pumpkin Recipes Vegan, Vegan Pumpkin Mac and Cheese, Vegan Pumpkin Pasta

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