Pumpkin Lentil Pasta Recipe (Vegetarian, Gluten Free, Vegan)

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 Pasta Recipes For the Win!

This Healthy 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 Dairy Free Pumpkin Lentil Pasta Recipe?

• 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.
• Olive Oil: I like to use this fruity Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry.  For the quality of oil you get, it’s an excellent value, I would highly recommend!
• Onion
• Garlic
• Carrots
• Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen, which has more natural minerals than plain processed table salt.  It’s fairly inexpensive, so I’d recommend this salt if you’re looking for an easy way to level up your spice pantry.
• 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!
• Tellicherry Peppercorns: Like the salt, it’s amazing the flavor difference you can get with really good tellicherry black pepper.  Amazon has a generic brand tellicherry peppercorn which is the same price is buying pre-ground, and has a million times more flavor… so I use these really great tellicherry peppercorns, which I would definitely recommend.
• 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.
• No Salt Vegetable Stock or Bouillon: I love this no salt vegetable base for my recipes because it has a great flavor and is lower in sodium. I only develop my recipes with low sodium ingredients so the ingredients shine.  You can always add salt to a recipe if it needs it, but it’s almost impossible to take it out!  By starting with a low sodium broth or bouillon, you can build bright vibrant flavors and add more salt later if needed. This soup base is also gluten free!
• 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 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!

Other Healthy and Delicious Pasta Recipes You’ll Love!

Get the Ingredients I Use To Make this Pumpkin Pasta:

I got the fresh produce for this recipe from my garden and from my Misfits Market box – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first box by clicking here!

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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Pumpkin Lentil Pasta

The Herbeevore

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

Print Recipe Pin Share Tweet

Cook Time 45 minutes mins

Total Time 45 minutes mins

Course Dinner, Lunch, Pasta

Cuisine American

Servings 4 servings

Calories 310 kcal

Ingredients

  

1x2x3x

• 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 Himalayan sea salt
• 1 teaspoon mustard powder
• 1/2 teaspoon thyme
• 1/4 teaspoon freshly ground Tellicherry Black Pepper
• 1 13 ounce can pumpkin puree not pumpkin pie mix
• 1 cup red lentils
• 3 cups No-Salt-Added Vegetable Stock
• 1 cup full fat coconut milk

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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.

 

Save Money on Fresh Produce!

I got the fresh produce for this recipe from my garden and from my Misfits Market box - they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first box by clicking here!

Nutrition

Calories: 310kcalCarbohydrates: 80gProtein: 21gFat: 21gSaturated Fat: 12gSodium: 1323mgPotassium: 832mgFiber: 17gSugar: 7gVitamin A: 5502IUVitamin C: 8mgCalcium: 70mgIron: 6mg

Keyword healthy pumpkin pasta, Healthy Pumpkin Recipes, High Protein Pumpkin Recipes, Pumpkin Lentitl Pasta, Pumpkin Pasta Recipe, red lentil pasta recipe, Savory Pumpkin Recipes Vegan, Vegan Pumpkin Mac and Cheese, Vegan Pumpkin Pasta

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