I’m sure if you’ve been following my YouTube channel or this blog for any length of time, you’ll know my love for pasta. I seriously love pasta in all forms, every type of sauce and recipe, its truly just the best comfort food in my opinion. I have SO many pasta recipes on this website – take these examples a, b, and c as proof (although there are probably 20 more I could have listed) but today’s recipe is totally new! Which is exciting!
Today we have a lentil & minced veggie “meat” cooked in an Instant Pot with marinara, pumpkin puree and nondairy milk to create a thick, silky and flavourful sauce. For veggies I used carrot and mushroom, but feel free to sub something else like bell pepper here.
If you don’t have pumpkin puree where you live, you can easily make your own puree with squash, sweet potato or pie pumpkins. A quick google search will teach you how! Here, we can get pumpkin puree in cans, so it’s super easy to just grab a few to use throughout the fall months.
Hi there! We are Liv and Greg - creators of "Greg's Vegan Gourmet" and “Liv B” - the food blog for people who want quick and accessible plant-based recipes, without sacrificing taste or convenience.
With mouth-watering photos and videos that inspire to embrace good food, you'll want to try it all - and come back for seconds!
When we’re not cooking, you might find us walking our two big dogs Willa and Hazel, or travelling to find the best food from all over the world.
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