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Jump to Recipe PrintThis 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.
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 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!
Ingredients For This Pumpkin Lentil Pasta Recipe
See 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?
- Cook red lentil pasta according to package instructions. Drain and set aside.
- 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.
- 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!
More Easy Plant Based Pasta Recipes You’ll Love!
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Pumpkin Lentil Pasta
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 full fat 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
Nutrition
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I love pasta anyway, shape, or form