Lentil ragu pasta with pumpkin. Easy recipe.
Let’s see together how to prepare lentil ragu pasta with pumpkin, simple and delicious! The lentil ragu with pumpkin is a reinterpretation of the classic vegan ragù based on lentils, a delicious and genuine variant, but also very tasty. Pumpkin will add sweetness to this dish and dampen the flavour of the lentils, making it even tastier. To make this ragù we will use dried lentils, to be boiled separately and then added to the other ingredients. If we are in a hurry, we can also use the ready-made lentils, we just have to drain and rinse them under running water. I chose fusilli as a pasta shape, but any short pasta shape is fine or, why not, some beautiful pappardelle!
This pasta is a light and tasty vegan dish, a way to enjoy legumes in a different and more creative way. The sauce can be used to season pasta but it can also be put in airtight glass jars and keep it in the refrigerator for a couple of days or freeze it: it will be kept in perfect condition and can be used for last-minute lunches and dinners! It is excellent for filling wraps, to combine with mashed potatoes, to accompany bruschetta and croutons and also as a single-portion appetizer in family dinners based on finger food.
Are you ready to amaze your vegetarian and vegan friends with this truly delicious first course? So come on, try to do it too and then let me know how it came to you!
Preparation time: 15 min
Cooking time: 1h
Ready In: 1h 15 min
200 gr of lentils
250 gr of pumpkin
300 ml of tomato sauce
200 gr of pasta
3 tablespoons of extra virgin olive oil
Salt to taste.
pepper as needed.
Preparation of lentil ragu pasta with pumpkin
We wash the lentils in a colander and then put them in a saucepan. Add the salt and cover them with plenty of cold water. Let’s cook them for 20-25 minutes. The lentils must be cooked but not undone, they will continue cooking with the other ingredients and in the ragù, they must remain clearly visible.
We clean the pumpkin, remove the seeds, the internal filaments and the skin, then cut it into small cubes. Peel the onion and cut it into small pieces.
We take a non-stick pan, put the extra virgin olive oil and let it heat up. Add the onion and cook over high heat, stirring often with a wooden spoon.
When the onion has browned, add the chopped pumpkin, mix and leave to flavour. Then add the salt and a little pepper, mix and cook for about 5 minutes.
Drain the lentils, removing all the water and pour them into the pan with onion and pumpkin. We mix and toss together for a few minutes.
Add the tomato puree and cook for 20-25 minutes, if needed you can add a few tablespoons of water.
We don’t want to season pasta but use our ragù for some other preparation? Let’s keep it in glass jars with airtight lids and then decide whether to use it as a condiment for other delicious dishes!