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Pumpkin and Lentil Pasta

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This recipe is based on Butternut Pumpkin and Lentil Spaghetti by Frillypants at Real Meals.  I found it ages ago, but never got round to trying it – until last week.  The recipes at Real Meals are made using a Thermomix (a fantastic looking all in one cooking machine), so I had to try and translate it to regular cooking, and of course I didn’t have all the ingredients.  Frillypants describes this as the “best ever” and I have to agree, it was delicious – I even managed to get Oscar to eat most of it.  It is almost like bolognese – without meat or tomatoes, so give it a try.

 

Pumpkin and Lentil Pasta

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Pumpkin and Lentil Pasta
Serves 6
Prep time 10 minutes
Cook time 40 minutes
Total time 50 minutes
Allergy / Intolerance Amines, Artificial Addititives, Artificial Colours, Dairy, Egg, Glutamates, Preservatives, Salicylates
Suitable for Dairy / Lactose Free, RPAH Elimination Diet - Moderate Chemical, Salicylate Challenge
Meal type Lunch, Main Dish
Misc Child Friendly, Freezable, Pre-preparable, Serve Hot
A thick, hearty pasta sauce that makes a pretty good vegetarian, tomato-less substitute for bolognese.

Ingredients

  • 2 cans Lentils (drained and rinsed)
  • 1 can Borlotti beans (drained and rinsed)
  • 1 tablespoon Nuttelex
  • 1-2 Garlic cloves (finely chopped)
  • 4 Spring onions (finely chopped)
  • 1 Medium Carrot (roughly chopped)
  • 100g Butternut pumpkin (peeled and roughly chopped)
  • 1 Medium Zucchini (peeled and roughly chopped)
  • 1/8 Cabbage
  • 1 teaspoon Salt
  • 1 teaspoon Citric Acid
  • 1-2 tablespoon Brown sugar

Directions

1. Place the carrot, zucchini and pumpkin in a food processor and process to chop into small pieces. Add the cabbage and 3/4 of the beans and process until finely chopped.
2. Melt the Nuttlelx in a large saucepan and add the garlic and spring onions. Cook for 2-3 minutes, until soft.
3. Add 500ml of water to the saucepan, then the chopped vegetables, salt, citric acid, brown sugar and whole beans.
4.
Bring to the boil then reduce the heat and allow to simmer for 30 to 40 minutes until all the vegetables are cooked, stirring occasionally.
Cooking Pumpkin and Lentil Pasta
5.
Stir through your favourite pasta.
Cooking Pumpkin and Lentil Pasta

Note

Moderate Salicylates, Low Amines, Low Glutamates.

 

Thank you to Frillypants at Real Meals for this recipe's inspiration.

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2 Responses to Pumpkin and Lentil Pasta

  1. OscarsMum says:
    12/11/2011 at 7:55 PM

    Hi Tortoise Mum, cabbage is low sals, so you shouldn’t need to substitute for that. The pumpkin and carrot are moderate sals. Borlotti beans aren’t in the RPAH guide, but the shopping list on the Food Intolerance Network lists them as failsafe. I think you could definitely do this with swede and celerey instead of the orange vegies. I’ve use the rice and amarantha pasta as well, it has quite a nice taste and texture. Even though we don’t need to avoid wheat pasta, its good to vary things a bit.

  2. TortoiseMum says:
    12/11/2011 at 10:00 AM

    Are borlotti beans the lowest sals? I have loaned all my books to someone else? I’m thinking I could maybe adapt this using leeks, celery and swedes and maybe brussels sprouts instead of cabbage. I’ve been using the Greens organic rice and amaranth pasta and it’s great.