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–+ servings
A bowl of pasta with sauce and wilted spinach.
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Red Lentil Pasta with Pumpkin Alfredo and Fresh Spinach

Gluten-free, oil-free, creamy and satisfying - this red lentil pasta with pumpkin alfredo and fresh spinach will become your healthy go-to mid-week meal. Make up a huge batch to ensure you've got leftovers!
Prep Time4 minutes
Cook Time12 minutes
Total Time16 minutes
Course: Pasta and Noodles, Pasta Dishes
Cuisine: Italian
Keyword: Red lentil pasta and pumpkin alfredo
Servings: 8 people
Calories: 387kcal
Author: Kevin Schmidt

Ingredients

Sauce

  • 2 cups (1 can) canned pumpkin you can substitute frozen pumpkin or squash
  • 1/3 cup raw cashews soaked in water for an hour or two
  • 2 cups vegetable broth
  • 3 tbsp white miso
  • 4 tbsp nutritional yeast
  • 1/2 tsp garlic powder
  • 1 tsp Frank's red hot sauce
  • 1 lemon juiced
  • 1 tsp kosher salt

Pasta

  • 3 8 oz. packets red lentil pasta
  • 4 cups fresh spinach
US Customary - Metric

Instructions

  • In a high-speed blender add all sauce ingredients and blend on high for 1-3 minutes or until completely smooth.
  • Bring a large pot of salted water to a boil. Cook the red lentil pasta according to the package. Drain and add back to the pot.
  • Turn the burner back on at medium heat. Add the fresh spinach to the pot with the cooked pasta. Add the pumpkin Alfredo to the pot and stir well. Serve immediately.

Nutrition

Calories: 387kcal | Carbohydrates: 63g | Protein: 26g | Fat: 4g | Sodium: 803mg | Potassium: 1160mg | Fiber: 29g | Sugar: 5g | Vitamin A: 10770IU | Vitamin C: 17.6mg | Calcium: 87mg | Iron: 8.5mg