Pumpkin Bolognese Sauce
Is there anything more comforting or satisfying than a big hearty bowl of pasta? For us, it’s pretty hard to beat! We were so excited to create a fall version of a classic bolognese sauce with this delicious and easy pumpkin bolognese sauce. Not only is it tasty, but it’s a high protein pasta recipe that will keep you full all day long. And, it’s full of vegetables! That’s a combo that’s pretty hard to beat.
If you’re not sure how a pasta dish can be a macro-friendly recipe, you may not be familiar with chickpea or lentil pasta. Banza pasta is one of our favorite brands and, in our opinion, is even better than traditional pasta.
We love that it’s not as heavy, so you don’t feel as weighed down at the end of the meal. So not only is it an absolute must if you’re following a high protein diet, but it’s also a great option if traditional pasta is just too much for you.
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Pumpkin Bolognese Sauce Recipe Tips:
+ This pasta sauce warms up so well. Mix it together with your pasta and prep it for lunches all week long for a deliciously easy, high protein lunch.
+ Looking for a little heat? Top this pumpkin bolognese sauce with some red chili flakes.
High Protein Pumpkin Bolognese
Ingredients
- 1 tbsp avocado oil
- 2 large carrots, finely diced
- 2 celery stalks, finely diced
- 1/2 sweet onion, finely diced
- 1 lb lean ground beef
- 3 garlic cloves, minced
- 1/4 cup dry red wine
- 1 cup pumpkin purée
- 24 oz marinara sauce, sugar free preferred
- Pasta of choice
Instructions
- Finely dice your carrots, celery, and onion.
- Heat a large skillet over medium heat and add the oil. When the oil is hot, add the carrots, celery, and onion. Cook until tender, about 7 minutes.
- Add the ground beef. Cook, breaking up the meat and stirring occasionally, until the beef is just about cooked through and browned. In the last couple minutes of browning the beef, stir in the garlic and cook until fragrant.
- Stir in the wine and cook, stirring occasionally, for 2-3 minutes. Stir in the pumpkin puree and marinara sauce. Cover and reduce the heat to low. Let simmer for 15-20 minutes, stirring occasionally.
- Meanwhile, cook the pasta according to package directions, until just al dente. Reserve ½ – 1 cup of pasta water.
- Meanwhile, cook the pasta according to package directions, until just al dente. Reserve ½ – 1 cup of pasta water.
- Stir the cooked rigatoni pasta with the sauce, using a splash or more of pasta water to thin the sauce as desired.
