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Pasta with Lentil and Pumpkin Ragù

17/11/2023

Pasta with lentil and pumpkin ragù is a healthy and substantial dish, perfect for those looking for a vegetarian alternative to the classic meat ragù. Here is the recipe:

Ingredients

  • 320 g of pasta (penne, rigatoni, or other short pasta)
  • 200 g of dry lentils (or about 400 g if they are already cooked)
  • 400 g of pumpkin, already cleaned and cut into cubes
  • 1 small onion
  • 2 cloves of garlic
  • 1 carrot
  • 1 stalk of celery
  • 400 ml of tomato purée
  • 1 bay leaf
  • Extra virgin olive oil to taste
  • Salt and pepper to taste
  • Rosemary (optional)
  • Chili pepper (optional)
  • Red wine (optional, to use for deglazing)
  • Water or vegetable broth (as needed)
  • Grated Parmesan or pecorino cheese (optional, to serve)

Preparation

  1. If you are using dry lentils, I recommend soaking them a few hours in advance or following the instructions on the package. Otherwise, if you are using pre-cooked lentils, rinse and set them aside.

  2. In a large skillet, sauté the finely chopped onion, carrot, and celery in a drizzle of extra virgin olive oil. Add the crushed garlic cloves and let them flavor the oil without burning.

  3. Add the diced pumpkin and sauté for a few minutes. If you like, at this point you can add a pinch of rosemary or chili to further flavor the dish.

  4. (Optional) Deglaze with a bit of red wine and let the alcohol evaporate.

  5. Add the drained lentils and tomato purée. Mix well to blend all the ingredients.

  6. Add the bay leaf, salt, pepper, and cover with water or vegetable broth. Cook on medium-low heat, stirring occasionally and adding liquid if necessary, until the lentils and pumpkin are tender and the sauce has thickened (about 30-40 minutes, depending on the type of lentils).

  7. Meanwhile, bring a pot of salted water to a boil and cook the pasta al dente according to the package directions.

  8. Drain the pasta and pour it into the skillet with the lentil and pumpkin ragù. Stir well to flavor the pasta with the sauce.

  9. Serve hot, possibly with a sprinkle of grated Parmesan or pecorino cheese, if you like.

Curiosity

In Italy, especially in the autumn and winter period, pumpkin is a widely used ingredient in cooking for its versatility and natural sweetness. Its combination with lentils not only offers a nutritious dish rich in proteins but also a beautiful contrast of flavors and textures. Additionally, lentils are considered auspicious and a symbol of abundance, especially if eaten during the New Year’s Eve dinner.

Pasta with Lentil and Pumpkin Ragù