Vegan Pumpkin Bolognese

• Vegetarian

• Produce

  • 1 tsp Basil, dried
  • 1 cup Kale or spinach
  • 1 tsp Oregano, dried
  • 2 cups Pumpkin puree
  • 1 cup Red lentils

• Canned Goods

  • 1/2 cup Coconut milk
  • 2 cups Water or sugar free vegetable stock

• Pasta & Grains

  • 8 oz Spaghetti

• Baking & Spices

  • 1/4 tsp Cayenne pepper
  • 1/2 tsp Cinnamon
  • 1 Salt & pepper

• Dairy

  • 1 Coriander or parsley and vegan parmesan, fresh

Found on raisingsugarfreekids.com

Description

Directions

• Put everything in a large saucepan or stock pot and bring to the boil. Simmer gently for about 10-15 mins, stirring regularly and adding a little extra water if it starts to stick, until the pasta is cooked and the lentils are cooked but still retain a little bite.
• Particularly nice served with a lightly dressed salad.