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Pumpkin Lentil Pasta Recipe

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This pumpkin lentil pasta recipe is full of fall flavors and is ready in 30 minutes! Creamy, comforting, & high-protein, the perfect side 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.

healthy vegan pumpkin pasta for dinner kids families high protein easy weeknight meal 30 minutes
 
Fall means pumpkin season, and this creamy & dreamy pumpkin lentil pasta recipe will bring the fall flavors to your table!  I love pumpkin year round, but I find myself cooking with pumpkin in autumn (probably because its easier to find canned pumpkin at the stores). This pasta is hearty and satisfying, and makes a great meal prep lunch or dinner!

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!
pantry staple pasta recipe with pumpkin vegan creamy pumpkin mac and cheese

Meal Prep Pasta Recipes For the Win!

This Pumpkin Pasta recipe is the perfect recipe for 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  homemade meals during the week when I don’t have time. Browse our 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!

creamy vegan pumpkin pasta recipe healthy gluten free no dairy no cheese

Ingredients For This Pumpkin Lentil Pasta Recipe

Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!

  • Red Lentil Pasta: I used red lentil rotini because it a fun shape, and only has ONE ingredient: red lentils! 
  • Onion
  • Garlic
  • Carrots
  • Extra virgin olive oil
  • Sea salt & black pepper
  • 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!
  • Canned Pumpkin: I love canned pumpkin so much I usually stock up during fall.
  • 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. They are an inexpensive protein to add to your pantry.
  • Low sodium vegetable stock
  • 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 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 whole ingredients you can cook delicious recipes without a trip to the store!

How Do I Make This Pumpkin Lentil Pasta Recipe?

  1. Cook red lentil pasta according to package instructions. Drain and set aside.
  2. While cooking the pasta, in another large pot, heat the olive oil and sauté 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 the red lentils are cooked all the way through.
  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!
vegetarian pumpkin recipes healthy pasta with lentils gluten free vegan

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pumpkin lentil pasta vegan gluten free healthy easy pantry staple ingredients

Pumpkin Lentil Pasta

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 7 votes
Cook Time 45 minutes
Total Time 45 minutes
Course Dinner, Lunch, Pasta
Cuisine American
Servings 4 servings
Calories 310 kcal

Ingredients
  

  • 8 ounces red lentil pasta *see notes below for my favorite kind
  • 2 tablespoons olive oil
  • 1 sweet onion
  • 3 cloves garlic
  • 2 carrots diced
  • 1 teaspoon Sea Salt
  • 1 teaspoon mustard powder
  • 1/2 teaspoon thyme
  • 1/4 teaspoon Black Pepper
  • 1 13 ounce can pumpkin puree not pumpkin pie mix
  • 1 cup red lentils
  • 3 cups Vegetable Stock
  • 1 cup Coconut milk

Instructions
 

  • Cook red lentil 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!

Notes

Red Lentil Pasta: I used red lentil rotini because it a fun shape, and only has ONE ingredient: red lentils!  This gluten free pasta is great if you avoid wheat products.

Nutrition

Calories: 310kcalCarbohydrates: 80gProtein: 21gFat: 21gSaturated Fat: 12gSodium: 1323mgPotassium: 832mgFiber: 17gSugar: 7gVitamin A: 5502IUVitamin C: 8mgCalcium: 70mgIron: 6mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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