About the Recipe
This Vegan Gluten-Free Autumn Pumpkin Pasta with Lentil Pasta captures the cozy flavors of fall in a delicious and nourishing dish. The creamy pumpkin sauce infused with sage and nutmeg pairs perfectly with protein-rich lentil pasta. Topped with chopped walnuts and fresh parsley, this dish
offers a satisfying blend of textures and flavors. Enjoy the comfort of autumn with this hearty and nutritious meal that's both easy to prepare and delightful to savor.
● 6 oz gluten-free lentil pasta
● 1 cup pumpkin puree (canned or homemade)
● 1/2 cup coconut milk
● 1/4 cup vegetable broth
● 1 tablespoon olive oil
● 1 small onion, finely chopped
● 2 cloves garlic, minced
● 1 teaspoon dried sage
● 1/2 teaspoon ground nutmeg
● Salt and pepper to taste
● 1/4 cup chopped walnuts (for garnish)
● Fresh parsley, chopped (for garnish)
Cook the gluten-free lentil pasta according to the package instructions. Drain and set aside.
In a saucepan, heat olive oil over medium heat. Add chopped onion and cook until
translucent, about 3 minutes.
Add minced garlic, dried sage, and ground nutmeg. Sauté for about 1 minute until fragrant.
Stir in pumpkin puree, coconut milk, and vegetable broth. Cook for 3-4 minutes until the sauce is heated through and well combined.
Season the pumpkin sauce with salt and pepper to taste.
Toss the cooked lentil pasta with the pumpkin sauce until the pasta is coated evenly.
Serve the autumn pumpkin pasta hot, garnished with chopped walnuts and fresh parsley.
● Protein: 16g
● Fats: 14g
● Fiber: 10g
● Carbohydrates: 53g
● Sugar: 6g
● Calories: 420