Vegan Pumpkin Red Lentil Ditalini Bake
This comforting vegan bake combines creamy pumpkin, hearty red lentils, and tender ditalini pasta for a delicious fall meal.
Equipment
- 1 Baking Dish 9x13 inch, greased
- 1 Large Skillet
- 1 Mixing Bowl large
Ingredients
Main Ingredients
- 1 cup dried red lentils
- 1 can 15 oz pumpkin puree
- 2 cups ditalini pasta
- 1 onion chopped
- 3 cloves garlic minced
- 2 cups vegetable broth
- 1/2 cup coconut milk
Seasonings
- 1 tsp dried thyme
- 1 tsp smoked paprika
- Salt and pepper to taste
Instructions
Preparation
- Rinse the red lentils under cold water. Chop the onion and mince the garlic.
- In a large skillet, sauté the onion and garlic until the onion becomes translucent. Add rinsed lentils, pumpkin puree, vegetable broth, coconut milk, thyme, and smoked paprika. Stir well and bring to a simmer. Cook for about 10 minutes until the lentils start to soften.
- Cook the ditalini pasta according to package instructions until al dente. Drain and set aside.
- In a mixing bowl, combine the cooked pasta with the lentil mixture. Stir until well combined.
- Transfer the mixture to a greased 9x13 inch baking dish, spreading it evenly.
- Bake in a preheated oven at 375°F for 30-35 minutes until the top is golden and bubbly.
Serving
- Let the bake cool slightly before serving. Pair with a side salad or roasted vegetables.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
Notes
Pro Tips: Soak lentils before cooking to reduce time and improve digestion. Ingredient Substitutions: Use other pasta shapes if needed, such as penne or rigatoni. How to Serve: Serve with a fresh salad or crusty bread. Storage & Freshness: Store in an airtight container for up to 3 days. Make-Ahead Tips: Prepare the sauce and pasta separately and combine just before baking.