Vegetarian Pumpkin Bolognese
This vegetarian pumpkin & red lentil bolognese brings all the warmth of fall into your kitchen - creamy pumpkin purée meets hearty red lentils in a sauce that’s both wholesome and deeply satisfying. It's the ideal quick and easy dish you'll want to make again and again!
- For the bolognese sauce:
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 garlic cloves minced
- 1 medium carrot finely chopped
- 1 celery stalk finely chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper
- ¾ cup dry red lentils rinsed
- 1 ½ cups vegetable broth or more as needed
- 1 cup pumpkin purée unsweetened
- 1 can 400g / 14 oz crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon balsamic vinegar optional, for depth
- A handful of fresh basil or parsley chopped (for serving)
- For serving:
- 300-400 g 10-14 oz spaghetti or your favorite pasta
- Freshly grated parmesan or vegan cheese optional