Vegan Pumpkin Bolognese

Diets

Vegetarian

Ingredients

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

Time
Prepare: 2M
Cook: 15M
Total: 17M

Found on raisingsugarfreekids.com

Description

because healthy doesn't have to be boring!

Ok, so not really a bolognese as such, but a vegan autumnal take on it that tastes wonderful.

Im Claire. Wife, mother of two, avid baking enthusiast, writer and perpetual student. I started Raising Sugar Free Kids as I got more and more questions and requests for advice regarding how I got my kids eating healthily and successfully staying away from sugar (at least most of the time...)

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.

Serves: 6 hungry people (8 smaller portions)
Prepare: PT2M
Cook Time: PT15M
TotalTime: PT17M

raisingsugarfreekids.com

510 2 2017-06-23 15:37:43

Title:	Vegan Pumpkin Bolognese - Raising Sugar Free Kids
Descrition:	A vegan twist on a classic. This seasonal dish is sugar free and yummy. Perfect for Thanksgiving, it's hearty and filling - you won't miss the meat!

Vegan Pumpkin Bolognese