Creamy Pumpkin Lentil Pasta

Hey friends,

Long time no post! Uni is just killing me these days. This dish is another no-groceries-at-home-throw-together. Once again I was just to damn lazy to go out to buy groceries, so I looked around what I had, and what I could make out of it.

In this dish I love how I’m embracing the essence of Tim Ferris in his book: “the 4 hour chef” in which he says, to try to combine ingredients that don’t seem to go together. In this case, I never thought this dish would be so yummy! I encourage you to try it out, you will be amazed!

serves 2




  • 250g pasta
  • 3 tbsp lentil
  • 150g pumpkin
  • 150ml milk
  • salt and pepper
  • pinch of nutmeg


  1. Cook the pasta according to package instructions and set aside once done.
  2. Cut the pumpkin into small cubes and fry in some olive oil. Add the Milk and Lentils and cook on low heat with the pot covered until the lentils are done. Stir every few minuts and add more milk if needed.
  3. season with salt, pepper and some nutmeg.
  4. Add in the pasta and stir until well combined.

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