Pumpkin Lentil Pasta

5 from 7 votes

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.

Cook Time45

Total Time45

Course: Dinner, Lunch, Pasta

Cuisine: American

Servings: servings

Calories: 310kcal

Author: Kelly Jensen

Cost: $3

Ingredients

8 ounces red lentil pasta *see notes below for my favorite kind
2 tablespoons extra virgin 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