Red Lentil Pasta with Pumpkin Cream, Spinach, and Feta

Name: Red Lentil Pasta with Pumpkin Cream, Spinach, and Feta
Total time: 1200 s
Yield: Serves 1 serving
Ingredients: 7 oz red lentil fusilli (about 200 grams); 1 cup pumpkin (about 150 grams); 1 cup frozen spinach (about 150 grams); 2 oz feta cheese (about 60 grams); Red wine, salt, extra virgin olive oil, paprika

Salvo Germanà @germanas93

Firenze, Toscana, Italia

Red Lentil Pasta with Pumpkin Cream, Spinach, and Feta

Salvo Germanà @germanas93

Firenze, Toscana, Italia

Saved

Ingredients

20 minutes

Serves 1 serving

7 ozred lentil fusilli (about 200 grams)
1 cuppumpkin (about 150 grams)
1 cupfrozen spinach (about 150 grams)
2 ozfeta cheese (about 60 grams)
Red wine, salt, extra virgin olive oil, paprika

Saved

Steps

20 minutes

1

Cut the pumpkin and cook it in the microwave for 9 minutes at 750W. Remove the seeds and skin, then blend with some plant-based milk (such as coconut or rice milk), salt, extra virgin olive oil, and paprika until smooth.
2

Meanwhile, place the frozen spinach in a skillet with a splash of red wine, salt, 1/4 cup water, and a drizzle of extra virgin olive oil. Cook for 7-8 minutes.
3

Bring a pot of water to a boil, add salt, and cook the red lentil fusilli for 3 minutes.
4

Add the pumpkin cream to the skillet with the spinach. Drain the pasta and add it to the skillet. Crumble some feta cheese over the top and mix well. Serve on a plate and sprinkle a little more feta on top.