Yields: 5 servings, Serving size: 3/4 cup



8 ounce box of green lentil pasta

1 cup organic canned pumpkin

½ cup nutritional yeast

¼ cup cheese (I used 3 Chao tofu cheese slices)

½ cup almond milk

¼ teaspoon black pepper

2 teaspoon avocado oil



  1. Boil hot water and cook lentil pasta for about 8 minutes. Drain water.
  2. Add the pasta back into the bowl and add almond milk, avocado oil, nutritional yeast, cheese, canned pumpkin, and black pepper.
  3. Heat on stove top for about 5-10 minutes, stirring until all ingredients are well combined.


Nutritional facts: 323kcal, 5.4gm fat, 150mg sodium, 0gm cholesterol, 37gm carbohydrates, 12gm dietary fiber, 24gm protein


Recipes provided by:

Michelle Routhenstein, MS RD CDE CDN

Preventive Cardiology Dietitian


Instagram: Heart.Health.Nutritionist