Red Lentils Pasta with Herbs Pumpkin Sauce

I love using dry pasta made of legumes. It is a quick protein meal to make and it gives you similar experience to a normal wheat pasta.

Indeed, you can find some recipes on this website under the vegetarian section.

This is a very quick sauce to make, where the sweet taste of the pumpkin is well balanced by the salty tomato paste.

Ready in just 15 minutes!

  • DifficultyEasy
  • CostCheap
  • Preparation time10 Minutes
  • Cooking time15 Minutes
  • Servingserves 2 people
  • Cooking methodStove
  • CuisineMediterranea


  • 500 gpumpkin pulp
  • 1onion
  • 4 leavessage
  • 2 spoonsextra-virgin olive oil
  • 1 spoontomato paste
  • 1 pinchtable salt
  • q.s.parsley
  • q.s.ground black pepper (optional)


  1. – slice the onion finely, then put it in a saucepan together with the salt and 2 spoons of extra virgin olive oil, mix well;

    – chop the pumpkin pulp into small cubes and put them onto the onions;

    – put the saucepan onto the fire and cook over medium heat;

    – chop the herbs finely;

    – as soon as the onion starts to fry, add the herbs and then cover the saucepan with its lid and put the flame to minimum;

    – let the vegetables to stew in its own liquid;

    – meanwhile bring to boil abundant salted water in a separate pan;

    – after 10 minutes from when the vegetables started to stew, add the tomato paste and mix well;

    – pour the lentils pasta in the other pot and cook it;

    – when the pasta is cooked, drain it and transfer it into a large bowl;

    – remove the saucepan with the stewed pumpkin from the stove, and reduced everything to a smooth sauce with a blender;

    – pour the sauce onto the cooked pasta and mix well;

    – serve topped with some black pepper;

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