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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Author Sara

Ingredients

  • 2 Tablespoons Sprouts Brand coconut oil
  • 4-6 cups chopped broccoli cauliflower, and butternut squash (cut into same size pieces as the pasta)
  • 1- 15 oz. can Sprouts Brand organic canned pumpkin
  • 2 teaspoons Sprouts Brand organic garlic powder
  • ½ teaspoons Sprouts Brand organic ground cumin
  • 1 teaspoons Sprouts Brand organic onion powder
  • salt and pepper to taste
  • ½ cup nutritional yeast
  • 2 cups unflavored and unsweetened almond milk
  • 1 Tablespoon dijon mustard
  • 2 teaspoons apple cider vinegar
  • 16 ounces lentil pasta cooked as directed

Instructions

  1. Toss the chopped vegetables in coconut oil and spread into an even layer on a lined baking sheet.
  2. Roast the vegetables in the oven until tender, about 15 minutes.
  3. In a blender add all of the ingredients for the dairy free pumpkin sauce (from canned pumpkin to apple cider vinegar).
  4. Blend until creamy.
  5. Toss together the cooked pasta, roasted vegetables, and pumpkin sauce in a large stock pot over medium heat on the stove.
  6. Coat the vegetables and pasta in the pumpkin sauce.
  7. Cook on the stove until the sauce is heated through, about 5-8 minutes.
  8. Transfer to a large serving dish and serve immediately.