Vegan Pumpkin Bolognese
Prep Time
2 mins
Cook Time
15 mins
Total Time
17 mins
Ok, so not really a "bolognese" as such, but a vegan autumnal take on it that tastes wonderful.
Course:
Main Course, Pasta, Vegan, Vegetarian
Servings: 6 hungry people (8 smaller portions)
Ingredients
- 1 cup (200g) red lentils, soaked at least 2 hours, or overnight, and rinsed thoroughly
- 2 cups (500g) pumpkin puree
- 2 cups (500ml) water or sugar free vegetable stock (homemade is ideal, and chicken will work here, too, if you aren't vegan)
- 1 cup (250g) chopped kale or spinach
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp cinnamon
- 1/4 tsp cayenne pepper
- salt & pepper
- 1/2 cup (125ml) coconut milk
- 8 oz (250g) spaghetti
- fresh coriander or parsley and vegan parmesan*, to serve
Instructions
-
Put everything in a large saucepan or stock pot and bring to the boil. Simmer gently for about 10-15 mins, stirring regularly and adding a little extra water if it starts to stick, until the pasta is cooked and the lentils are cooked but still retain a little bite. Serve warm - it's particularly nice served with a lightly dressed salad.
Recipe Notes
*you can make your own vegan parmesan with a few ingredients if you wish, or just skip this! Toasted pumpkin seeds or toasted breadcrumbs make a nice crunchy alernative or addition if you prefer.