The drama of the pumpkin continues beyond the famous holiday, Halloween and into our mouths! So maybe not a full fledge rampage of gossiping about pumpkins, but for sure the non stop holiday drama around spoonfuls and plates of this superfood! In despite of it being the holiday season, and anything goes with food, pasta especially in the health community has gotten a bad rep, but luckily at #zenonaplate I’m all about taking your favorite dishes and making them leaner and meaner and still yummy! Forget traditional cream sauce pasta full of gluten, white carbs, and high amounts of fat and think #zenonaplate! Zenonaplate likes to make your favorite recipes with whole ingredients for you mind and body that also boost your metabolism! For all you pumpkin lovers, pasta lovers, and lovers of cream sauce pasta here is a healthy and nutritious pasta recipe to get your metabolism burning and churning all holiday season long!
PUMPKIN CREAM GREEN LENTIL PASTA (VEGAN, GLUTEN FREE)
Prep Time: 10 Minutes Cook Time: 25 Minutes Total Time : 35 Minutes
Serves Four People: Per Serving
1 Box of Green lentil Shells
Asparagus -12 Stalks (Slice after cooking)
White Basalmic Vinegar – Two Tablespoons for the asparagus
1 Cup Pumpkin Puree- 1 cup
1 Cup Coconut Milk Lite_
1 Teaspoon of salt
1 Tablespoon of Coconut Nectar
½ Tablespoon of Coconut oil
3 Tablespoon of vegan ricotta cheese
Turn burner on to medium to high and boil pasta for 20 minutes until soft. Next while pasta is cooking turn on burner to medium to high and in a sautéing pan pour olive oil and then cook asaparagus for a minute and add white basalmic vingegar and season with salt and pepper and cook for a few minutes. Set aside and combine all ingredients in a separate bowl for sauce, and set aside. Once pasta is done set aside in a strainer. Next turn on burner and heat sauce in a pan for a few minutes squeeze half a lemon and cook for a few minutes until warm. Then scoop a cup of pasta, two Tablespoons of pasta sauce and some asparagus and your ready to chow down!