Vegan Pumpkin Bolognese with Garlic Kale

Last Updated on November 27, 2023 by Christin Gillespie

A vegan pumpkin spaghetti recipe that is restaurant-quality, but made easy. It’s a cozy pasta dish that gets smothered in a pumpkin lentil sauce & is paired perfectly with garlicky kale. This Vegan Pumpkin Bolognese with Garlic Kale is simple to make and is the ultimate fall twist on your typical pasta night. 

At the start of fall as I was strolling down the grocery aisles I noticed pumpkin marinara – which inspired me to create this pumpkin lentil bolognese recipe. 

My pumpkin marinara sauce has a super creamy consistency from the pumpkin puree & a hearty texture from the lentils. The flavor is spot on! For every twirl of spaghetti embodies fall flavors that just melt in your mouth. On the other hand, you can even skip the pasta altogether & enjoy it straight as a soup. It’s that good!

But we don’t stop there. We’ll be complimenting the pumpkin spaghetti with garlicky kale. The crispness of the fresh kale just pairs so well. However, for those of you not a fan of kale yet, you can substitute with fresh spinach or even broccoli. Same preparation instructions apply either way.

No matter how you get your greens inn with the pasta recipe, it will be a big hit this cozy season. As this recipe is not only vibrant in color and rich in nutrients, it’s easy to make. The pumpkin marinara sauce takes about 20 minutes, so you can multitask by preparing the pasta, garlicky kale, and the almond parmesan. Sounds like a lot of moving parts, but it’s pretty straightforward. Just follow the steps below and you should be good to go!

Before I let you go onto your kitchen ways, swap the store bought marinara with this vegan pumpkin bolognese recipe this fall season. I know you’re going to love it!

Why You’ll Love This Recipe

• Packed with Fall Flavor: With the addition of pumpkin puree, every twirl of pasta is packed with cozy flavors.
• Quick & Easy: This pasta recipe comes together in under 45 minutes.
• Balanced Meal: With the protein from the lentil pasta & the nutrients from the veggies, this is a well-rounded meal that’s hearty & healthy.
• Great for Meal Prep: This vegan pasta stores well in the fridge, making it a great recipe to meal prep for quick dinners throughout the week.

Ingredients

• Organic Pasta: It wouldn’t be spaghetti without pasta. I love using pasta that is made with 3 ingredients – organic chickpea flour, organic yellow lentil flour, organic red lentil flour! Plus, this spaghetti is packed with protein!
• Organic Onion: A staple for any dish! I used a yellow onion, but use what you have on hand!
• Organic Sun Dried Tomatoes: Just a handful of sun dried tomatoes takes this recipe to the next level. Be sure that they’re oil-packed.
• Organic Fresh Sage: If you’ve got it, use it! Otherwise, it’s completely okay to leave out.
• Organic Pumpkin Puree: Make sure it’s pumpkin puree & NOT pumpkin pie filling (which is loaded with lots of sugar & other unhealthy ingredients you can’t pronounce). Organic pumpkin puree is simply pureed pumpkin! I love the brand Farmer’s Market Foods.
• Organic Green Lentils: For some heartiness, as well as extra protein, we’ll be adding in green lentils to the pumpkin marinara sauce. Be sure to rinse before adding!
• Organic Crushed Tomatoes: The crushed tomatoes add texture and extra juiciness. I highly recommend using crushed tomatoes, but you can use any diced tomatoes that you have on hand.
• Organic Low-Sodium Vegetable Broth: Any broth truly works and even water, if you’re in a pinch!
• Organic Herbs & Spices: Dried basil, ceylon cinnamon, sea salt, and black pepper, are used to season this vegan pumpkin pasta. 
• Organic Kale + Fresh Garlic: Crispy kale, along with fresh garlic get cooked together to compliment our pumpkin spaghetti.
• Organic Parmesan Cheese: We’ll be using homemade almond parmesan in place of traditional parmesan to top off this pasta dish.

How To Make

1. Cook the Pasta. Bring a large pot of water to a boil. Add the spaghetti & stir to prevent sticking. Cook to al dente according to package directions. Drain the pasta & set aside. 
2. Pumpkin Bolognese Sauce. In a large pot over medium high heat. Add the onion, garlic, sun dried tomatoes (with oil), and sage, and sauté until soft and fragrant. Add the pumpkin puree, rinsed green lentils, crushed tomatoes, broth, herbs, and spices. Simmer for 15 minutes or so, adding more water or broth as needed to keep the sauce from getting too thick. Puree lightly in a high-speed blender or with an immersion blender directly in the pot.  
3. Garlicky Kale. In a skillet, add the minced garlic. Add the kale and sauté until wilted. Remove from heat & stir in the olive oil.
4. Almond Parmesan. Add all ingredients to a food processor. Process until completely broken up and a fine powder forms, about 30 seconds.
5. Serve. Toss the lentil pumpkin sauce and pasta together. Serve with the garlic kale. Top everything with the almond parmesan. Enjoy!

Tips for Making Perfectly

• Organic Pasta: Use what you’ve got! Truly any pasta shape will pair beautifully with the pumpkin pasta sauce.  
• Pasta Cooking Tip: Keep an eye on your pasta & be sure not to overcook!
• Blending Pumpkin Bolognese Sauce: We’ll be lightly pureeing the vegan pumpkin bolognese sauce. You definitely don’t want to completely puree the sauce, there should be plenty of texture, but blending slightly gives it a really nice texture. If you don’t have an immersion blender, transfer half of the sauce to a high-speed blender & process until mostly smooth.
• Organic Lentils: Feel free to add your favorite lentils to the pumpkin sauce. Just be sure to rinse before adding!
• Organic Kale: If you don’t have fresh kale on hand, substitute for fresh spinach or broccoli.

Storing & Reheating

As mentioned above, this recipe is perfect for leftovers & meal prep! Just be sure to let the pasta cool completely before transferring to an air-tight glass container. 

Fridge Storage. Transfer pasta to an air-tight glass container in the refrigerator for up to 4 days. 

Freezer Storage. For longer storage, you can store the pumpkin bolognese sauce (without the pasta) in the freezer, in a freezer-safe glass container for up to 2 months. If freezing, make sure to thaw in the fridge overnight before reheating and enjoying with fresh cooked pasta. 

Reheating. To reheat, simply transfer the pasta to a saucepan on the stovetop over medium heat, adding a little extra water as needed until warm. Alternatively, place in a microwave-safe bowl to reheat in the microwave.

More Pumpkin Recipes You’ll Love

• Vegan Pumpkin Falafel Bowls
• Pumpkin Spice Cold Brew Smoothie
• Vegan Pumpkin Mac and Cheese
• Vegan Pumpkin Dal
• Vegan Sweet Potato Black Bean Pumpkin Chili
• Pumpkin Yogurt Protein Smoothie
• Vegan Autumn Squash Soup

Sharing Is Caring!

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

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