Red Lentil Pumpkin Pasta

Name: Red Lentil Pumpkin Pasta
Ingredients: 250g Explore Cuisine Red Lentil Spaghetti; 1000 g approx. Hokkaido pumpkin - washed, deseeded and cut into bite-sized cubes; 150g sun-dried tomatoes in oil - lightly drained, diced; 80 g walnuts - roughly chopped; 2 garlic cloves - finely chopped; 1 chili - deseeded, finely chopped; 2 tbsp tomato paste; 5 tablespoons olive oil; Sea salt; black pepper; optional: 80 g vegan parmesan, fresh and finely grated; optional: 30 g parsley, fresh - finely chopped

explorecuisine.com

Ingredients: 250g Explore Cuisine Red Lentil Spaghetti 1000 g approx. Hokkaido pumpkin - washed, deseeded and cut into bite-sized cubes 150g sun-dried tomatoes

View full recipe on explorecuisine.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at explorecuisine.com.

Share this recipe:

Cooking tools:

Grater
Kitchen scale
Chef's knife
Cutting board
Baking sheet
Parchment paper
Oven
Mixing bowl
Pot
Skillet
Measuring spoon
Stove

Ingredients

250g Explore Cuisine Red Lentil Spaghetti
1000 g approx. Hokkaido pumpkin - washed, deseeded and cut into bite-sized cubes
150g sun-dried tomatoes in oil - lightly drained, diced
80 g walnuts - roughly chopped
2 garlic cloves - finely chopped
1 chili - deseeded, finely chopped
2 tbsp tomato paste
5 tablespoons olive oil
Sea salt
black pepper
optional: 80 g vegan parmesan, fresh and finely grated
optional: 30 g parsley, fresh - finely chopped