This Vegan Pumpkin Miso Lentil Pasta is comfort food personified. A creamy sauce full of umami flavour, and protein packed using Barilla Red Lentil Penne.
I was so excited to partner with Barilla, when I heard about their new Legume pasta range, and I couldn't wait to test out some recipes.
You all know how much I love my healthy food, and extra protein to power my workouts, and every day activities, so I knew I'd adore this new taste experience from Barilla, that is naturally rich in plant based protein and fibre, with all the health benefits of legumes.
Their new 100% Legume pasta range is made from either 100% Red Lentil Flour, or 100% Chickpea Flour - that's it!
Making it naturally gluten free, meaning less of that bloated feeling! Yay!
It's produced in Italy in a dedicated gluten free facility, and is endorsed by Coeliac Australia as suitable for a gluten free diet.
So make sure to taste the difference!
I decided to test out the Red Lentil Penne for this recipe, as the whole family loves scooping up penne with their forks, and I knew it would do well with absorbing and enveloping itself in my Pumpkin Miso sauce.
I like using pumpkin for my sauces, as it adds a delicious creaminess without the use of actual cream or oils, and miso adds that umami flavour that all good sauces require!
So whether you're health conscious or a general foodie, you'll adore this sauce combo with the addition of the Red Lentil Penne, which is naturally higher in protein and lower in Net carbs, thanks to the high fibre content.
I bake my pumpkin for the sauce, as I think it adds more depth of flavour. This can be done the night before if you're usually short on time. But feel free to steam or microwave your pumpkin if you're in a rush. Pumpkin can also be baked in advance, pureed and frozen for later use. So I always take the time when I have time, to save time, when I don't! Meal prep 101...
I hope you give this easy, and delicious recipe a go.
Make sure you head to the Barilla website as well to check out the rest of their range.
You can find the Penne and Chickpea Casarecce at Coles and Woolworths, with limited availability of the Red Lentil Rotini at independent supermarkets.
Vegan Pumpkin Miso Lentil Pasta
250g box Barilla Red Lentil Penne
Cook in salted water as per box directions.
Drain and reserve liquid
(Makes approx. 4 cups sauce)
700g diced Butternut Pumpkin
1 tsp sesame oil
1/4 cup white miso paste
1 cup diced onion
1 tsp dried Mixed Herbs
1 tsp minced ginger
3 cups vegetable stock (as required)
2 Tbsp nutritional yeast flakes
2 cloves garlic crushed
1/4 tsp salt
Preheat oven to 180C
Place the pumpkin on a lined baking tray and drizzle with sesame oil
Sprinkle with the mixed herbs
Bake at 180C for 30mins, stirring occasionally.
Meanwhile in a frypan, sauté the onion, garlic and salt with a splash of stock. Allow to cook over low to caramelise while the pumpkin is baking. Stir occasionally adding a splash of stock as required.
Transfer the pumpkin and onion mix to a high speed blender with the remaining ingredients, and blend until smooth. Add stock gradually to your desired consistency. If additional liquid is required, use some reserved pasta liquid.
Pour over or stir through your cooked pasta
**Unused sauce portions can be frozen, thawed out and reheated as required
Top with sliced spring onions and sprinkle with sesame seeds
This post was proudly sponsored by Barilla. All thoughts, photos and recipes are my own. Thank you for supporting the companies that support Healthy Eating Jo.