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Butternut Pumpkin and Lentil Pasta Sauce

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This recipe has been adapted from the Turkey and Vegetable Pasta Sauce. I wanted to have something with similar flavours but that was vegan so those following a vegan diet wouldn't miss out. I highly recommend giving this a go. The lentils really help to provide that 'mince' texture, and I served this up to my Dad and he had no clue it was vegan (that is always a good sign!)

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Butternut Pumpkin and Lentil Pasta Sauce
Gluten Free | Dairy Free | Nut Free | Vegan | Vegetarian
Serves 4
In a large heavy based saucepan heat the oil and then add in the onion. Cook until tender. 
Add in the cumin and coriander seeds and cook until fragrant 
Mix in the pumpkin and the carrot until coated with the spices and onion 
Add in the tomatoes, garlic and mixed herbs 
Pour in the stock, water and salt and bring liquid to the boil. Reduce to a simmer and then cook for another 15-20 minute or until all the flavours have combined
Cook the pasta as per the instructions and mix in with the pasta sauce. Serve with a little basil and enjoy!
1 Brown Onion diced 
2 carrots dices 
300g Butternut pumpkin skin removed and diced 
1/2 tsp Cumin 
1/2 tsp Ground Coriander Seeds 
1tsp Mixed Herbs 
2 Cups of vegetable stock 
2 Cups of water 
250g Cherry tomatoes cut in half 
1TBSP EVOO + a little extra 
1/4 tsp Salt 
3 Cloves Garlic finely chopped 
1 x 400g Tin of Lentils 
Vegan Pasta to serve (I recommend a fettuccine) 
Basil to serve

Making this dish? We would love to see it! Tag @crunchandconutrition on Instagram

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