Pumpkin Red Lentil Pasta
Who else is all about pumpkin as soon as September hits?!
Literally, the second we hit September 1st, I start planning pumpkin recipes, soups, and warm + savory meals even though it might still be 80 degrees some days. These past few days have been feeling fall-like though and I’m not mad about it!
To kick off September, I am sharing this delicious pumpkin red lentil pasta recipe. It is easy to make so can be a staple in your weekly meal rotations this fall.
Red lentil pasta is one of our go-to pastas as it is a great source of plant-based protein and fiber. You still get the comfort of pasta but with much greater health benefits.
We try to make our dinner focus mostly on veggies balanced with protein and this dinner definitely satisfies that balance with the pumpkin & greens mixed in!
The hemp seeds added to the sauce are a great way to include some extra protein, healthy fat, and more vitamins + minerals but I only recommend adding them if you have a high speed blender, like a Vitamix.
Pumpkin Red Lentil Pasta Recipe
16 oz red lentil pasta (I use Tolerant brand)
coconut oil spray
4-6 cloves of garlic, chopped
2 shallots, chopped
1 tsp paprika
1/4 tsp cinnamon
8 sage leaves, chopped
1 14.5 oz can diced tomatoes
1 15 oz can pumpkin purée
1/4 cup hemp seeds (optional)
fresh ground black pepper
pink himalayan salt
2 cups chopped kale
1 cup arugula
1. Cook pasta according to box directions and prepare sauce while pasta is cooking. 2. Spray skillet with coconut oil and heat over medium heat. 3. Add garlic, shallots, paprika, cinnamon, pink salt, pepper, and sage leaves to skillet and sauté for a few minutes until fragrant. 4. Add diced tomatoes and let simmer for 5 minutes. 5. Stir in pumpkin purée. Once combined transfer sauce to a blender. 6. Add hemp seeds and blend for a few minutes until smooth pushing down with tamper tool as needed. 7. Pour sauce over pasta and stir in kale & arugula. Season with additional pepper and pink salt to taste. Enjoy!