I tried out another recipe from Vegan on the Cheap, Linguine with Lentils and Roasted Butternut Squash. It tastes pretty good not sure both the lentils and squash are necessary and might only do one to reduce this time intensive recipe. But try it yourself and decide :)
1/2 cup brown or green lentils
1 medium butternut squash, peeled, halved and seeded
salt and black pepper
2 tablespoons olive oil, plus more
1/2 cup minced yellow onion
4 garlic cloves, minced
2 teaspoons crumbled dried sage
1 (14.5 ounce) can diced tomatoes, not drained
1 cup vegetable stock
12 ounces linguine
1. Boil lentils in salted water, reduce heat to low and simmer until tender (45 mins). Drain and set aside.
2. Preheat oven to 400*F. Put diced squash with olive oil drizzled over and salt/pepper to taste. Roast until tender (30 mins). Set aside.
3. Saute onion in a skillet for 5 min, add garlic cook 30 seconds. Stir in sage, tomatoes and cooked lentils. Stir in stock and season with salt/pepper to taste. Simmer for 5 mins. (For a creamier sauce use an immersion blender to blend a portion of lentil mixture). Stir in roasted squash. Then set mixture aside.
4. Boil pasta in salted water for 10 minutes. Drain and add to lentil-squash mixture.