Pumpkin and Lentil Pasta

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.


  • 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


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.
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
Stir through your favourite pasta.
Cooking Pumpkin and Lentil Pasta


Moderate Salicylates, Low Amines, Low Glutamates.


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

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