Pumpkin Lentil Spaghetti
A lentil & minced veggie “meat” cooked in a pumpkin marinara sauce. This recipe uses an instant pot but there will be stovetop directions below as well.
Yield: 4- 6 servings 1x
1x 2x 3x
2 carrots , minced (I did mine in a food processor)
1/2 onion, minced (I did mine in a food processor)
1 cup sliced mushrooms, minced (I did mine in a food processor
3 cloves garlic, minced
2 tbsp oil
2 cups veggie broth
3/4 cup dry brown lentils
1 cup store-bought marinara sauce
1 cup pumpkin puree
1/2 cup nondairy milk Pinch of salt
Add oil to pot. Click the “saute” button and let it heat up a few minutes. Add the minced veggies, onion and garlic, and cook about 5 minutes, until carrots have softened.
Turn Instant Pot off. Add the rest of the sauce ingredients and stir.
Using the “manual” mode, or whatever the high pressure mode is called on your pot, set it to cook on high for 16 minutes.
Meanwhile, in a large pot, cook the spaghetti according to package directions. Drain and set aside.
When the sauce has finished cooking, release the steam, then stir. Add cooked spaghetti and stir to combine. Serve.
To a large pot on medium heat, add oil, minced onion, garlic and veggies and cook for 5 minutes, until carrot has softened.
Add the rest of the sauce ingredients, stir, and bring to a simmer. Cover and simmer 40 minutes, or until lentils are tender.
Meanwhile, cook spaghetti according to package directions. Drain and set aside.
Add cooked spaghetti to finished sauce and stir to combine. Serve.
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