Like most of us, winter months make me want pasta dishes to keep me warm. However, I like to make sure my pasta sauces are packed with veggies and protein, so this pumpkin red lentil pasta is a real winner. It’s hearty, healthy and packed with flavour. Plus, it’s super simple and quick to prepare!
- Small brown onion
- 2 cloves garlic
- 2 medium carrots
- 1/3 small pumpkin
- 1 cup red lentils
- 2 tins diced tomatoes
- 2 cups vegetable stock
- 1tsp sugar
- 1 medium zucchini
- 2 cups spinach
- Fresh parsley
- Pasta, to serve
- Dice the onion and mince the garlic
- Heat some olive oil in a large, heavy bottomed pan and cook the onion and garlic until softened
- Meanwhile, grate the carrots and pumpkin
- Add to the onions along with the lentil, tomatoes, stock and sugar, stir to combine
- Bring to a boil then reduce to a simmer and cover. Cook for 20 minutes, stirring occasionally, until the lentils are softened
- Grate the zucchini then add to the sauce with the spinach and cook for 2-3 minutes, until wilted and warmed through. Season with salt and pepper.
- Spoon over cooked pasta and top with fresh parsley
I love how hearty this pumpkin red lentil pasta is, as well as how packed with veggies. It’s the perfect winter dish that leaves me feeling full and satisfied, but not too heavy. I’ve been experimenting with different protein-rich pasta options too – this time I used chickpea pasta which was surprisingly delicious! The combo makes for a protein punch of a meal, which as a vegetarian is something I’m always ok with.
This pumpkin red lentil pasta keeps well too, so you can whip it up on a Sunday and enjoy it for a few days ahead. My favourite way to cook! You can even freeze any leftover sauce so you always have something delicious ready to go on those cold winter nights.