This vegan Halloween Orange Lentil Pasta with Red Devil Pumpkin Sauce was made a few days ago, when surprisingly I had some energy in me when I got home from work to cook.
I had baked the fresh pumpkin in the oven the evening before, so all I had to do was scoop out the slushy orangy pulp for the Red Devil Pumpkin Sauce; and cook a packet of Profusion Red lentil Fussili pasta that's been in my kitchen cupboards for a few months from Suma Wholefoods. Every time I laid eyes on it, I knew it was destined for a Halloween Pasta Bake.
I served the Orange Lentil Pasta smothered in Red Devil Pumpkin Sauce and served it with homemade vegan Chorizo sausages which are laid out here coming out of the ceramic pumpkins mouth like puke, but that is optional.
Even though presented it looks quite impressive for a Halloween dinner table, I have to admit, I was not overly keen on it. Perhaps it was the powdery nature of the pasta that also lost its vibrant orange colour upon cooking; or perhaps the pumpkin sauce itself which lacked body - I probably needed a better pumpkin that had more depth and flavour. I may have sadly picked one up grown mostly for carving than for eating...oh well.
Nonetheless, I think children will like this nonetheless, even moreso if you throw a handful of grated cheese over it, but that is up to you. Oh and if your kids are not up for chilli flakes and or chilli sauce, you can make this child friendly simply by omitting the chilli flakes all together from the Red Devil Pumpkin Sauce.
The red lentil fusilli pasta from Pro fusion is gluten free, but the vegan chorizo sausages are not as they are made with vital wheat gluten. I am sharing this Halloween Orange Lentil Pasta with Red Devil Pumpkin Sauce with Healthy Vegan Fridays hosted by Rock My Vegan Socks and V Nutrition; and Weekend Cooking hosted by Beth Fish Reads.
Other Halloween Recipes to inspire you.
Those that are vegan are marked with a v, otherwise everything is suitable for vegetarians.
Bloody Massacred Beetroot Men Pies v
Black Sesame Seed Butter v
Creepy Black Olive spiders Gratin v
Pumpkins are not Just for Halloween Chilli v
Beetroot Cauliflower 'Brain' Salad with Feta Cheese
Halloween Recipes, Cakes and Snacks from Green Gourmet Giraffe
Franken Sushi by Green Gourmet Giraffe v
Red GHOULash v
Blood Beetroot and Raspberry Jelly v
Vampire Beetroot Scotch Eggs
Zombie Pies v
20 Spooky & Fun Vegan Halloween Recipes compiled by V Nutrition
As a member of Suma Bloggers Network, I will receive a selection of complimentary products every two months to use in recipe development and blog original recipes for the Network.
Halloween Orange Lentil Pasta with Red Devil Pumpkin Sauce
Serves 4 - 6
For the vegan Halloween Orange Lentil Pasta
1 x 300g Red Lentil Fussili Pasta from Suma Wholefoods
Cook pasta according to packet instructions, then drain and transfer to a ovenproof casserole dish.
For the Red Devil Pasta Sauce
600ml cooked pumpkin
2 tablespoon olive oil
1 onion, peeled and minced
2 cloves garlic, crushed
1/2-1 teaspoon chilli flakes or chilli sauce equivalent or to taste
2 tablespoon coconut cream or other alternative
Salt and pepper to taste
100ml vegetable stock
Hear 1 tablespoon oil in a pan, then stir in the onion and sauce for a few minutes before stirring in the garlic, Continue to cook until really soft. Turn off the heat and allow to cool.
Transfer to a food processor, then stir in all the remaining ingredients including the cooked pumpkin, puree until smooth and creamy.
Taste and adjust seasoning if necessary.
Pour over the cooked pasta, stir well and place in oven for 20 minutes to crisp up a little.
Optional with vegan chorizo slices and sprouted beans.