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Butternut Pasta With Lentil Bolognese [Vegan, Gluten-Free]

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This nourishing vegan bolognese is a rendition of the Italian classic. Using lentils in place of beef and butternut for the noodles, this version is definitely more energizing while remaining just as tasty! Sprinkle this dish with some fresh herbs right before serving to add some earthy flavor.

Butternut Pasta With Lentil Bolognese [Vegan, Gluten-Free]

Serves

4

Cook Time

20

Ingredients

  • 1/2 of 1 butternut stem, peeled and spiralized into noodles
  • 1 large sweet potato, peeled and cubed
  • 1 large carrot, peeled and cubed
  • 1 large zucchini, cubed
  • 1 medium red onion, diced
  • 1 large red bell pepper, chopped
  • 1 14-ounce can lentils, drained and rinsed
  • 1 12-ounce bottle tomato pasta sauce
  • 1/2 cup cashew nuts
  • 3 teaspoons nutritional yeast
  • 1 teaspoon onion powder
  • 3/4 cup water
  • 1/2 teaspoon salt
  • 1 tablespoon cold pressed coconut oil

Preparation

  1. Clean, rinse, peel, and prep all your vegetables.
  2. Sautée the onion, carrots, and sweet potato in the coconut oil on a medium heat until soft. This is roughly 5-8 minutes.
  3. Add the red bell pepper and zucchini and sautée for a further 5-8 minutes until soft.
  4. Add the tomato pasta sauce to the pan, stirring occasionally to allow the sweet potato to reduce into the sauce.
  5. In the blender, add the cashew nuts, nutritional yeast, onion powder, salt, and 1/2 cup water and blend until smooth. Add more water if necessary to reach a creamy consistency.
  6. Bring a pot of water the boil and add the butternut noodles. Cook until soft or “al dente.”
  7. Add the lentils and cashew sauce to the pan and allow to simmer for a few minutes while the noodles cook.
  8. When the noodles are done, rinse, and plate them.
  9. Serve with a few sprinkles of dried mixed herbs.

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AUTHOR & RECIPE DETAILS


photo

Refined sugar-free desserts and creative, flavorful whole foods plant-based dinners. Taryn is a health and wellness enthusiast who has a passion for creating, capturing and sharing delicious plant-based recipes. She is a self-taught blogger, food stylist and photographer, and a qualified Wellness Facilitator. Her path to wellness embarked with a nearly fatal diagnosis of Type 1 Diabetes. She changed her lifestyle, adopted a sugar-free, plant-based diet, detoxified her body and mind and continues to thrive, inspiring others through her blog Wellness with Taryn.


 

 

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One comment on “Butternut Pasta With Lentil Bolognese [Vegan, Gluten-Free]”

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Ginger Rubinstein
7 Months Ago

I LOVE this! It's so hearty and satisfying with subtle lovely flavors. thanks for the recipe!


Reply
Angus Bruce
7 Months Ago

Vivienne Caroline Jasmine Bruce


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Samantha Gordon
7 Months Ago

David Horgan Jessie Louise


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Gina Saladino
7 Months Ago

Ashley Kimball


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Casandra Schenk
7 Months Ago

Delicious! Tastes very very good 😁 thanks for the recipe!


Reply
Meling Balloo
7 Months Ago

Kris Lutchmayah i'm sure it is nice ;p


Reply
Rod Williams
7 Months Ago

Maree Williams


Reply
Kelly Anderson
7 Months Ago

CJ Cupps


Reply
Sandy Hossman
7 Months Ago

I have made this! Very god


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