This Red Lentil Pasta is a wholesome, satisfying meal ready in just 30 minutes.
Packed with plant-based protein, fiber-rich lentils, and heart-healthy olive oil, it’s low in saturated fat yet full of flavor from Italian herbs and tomatoes.
Quick, easy, and versatile, it’s perfect for weeknight dinners, meal prep, or a comforting, nutritious family-friendly dish.
Vegan Red Lentil Pasta
Equipment
- 1 large saucepan
- 1 Medium Saucepan (for pasta)
- 1 measuring cup
- 1 Measuring Spoon
- 1 Mixing Bowl
- Wooden spoon or spatula
Ingredients
- 2 tablespoons Olive Oil
- 1 cup Onion diced (about 1 medium onion)
- 3 cloves Garlic minced
- 1 cup Tomato Passata
- 1 14 oz can Diced Tomatoes, with juice
- 1 cup Red Lentils
- 1 teaspoon Dried Basil
- 1 teaspoon Dried Oregano
- 2 tablespoons Nutritional Yeast
- ¼ teaspoon Salt
- 2 cups Vegetable Broth
- 9 oz Uncooked Pulse Pasta equivalent to 18 oz cooked
Instructions
- Cook Pasta Perfectly: Begin by preparing the pasta according to the package instructions. Use a large pot of salted boiling water to prevent sticking. Stir occasionally while cooking to ensure even cooking. Once tender but still slightly firm (al dente), drain the pasta in a colander and rinse briefly with warm water to remove excess starch. Set aside in a large mixing bowl while you prepare the sauce.
- Sauté Aromatics Gently: Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add the diced onion first, cooking slowly for about 3–4 minutes until softened and slightly translucent. Then stir in the minced garlic, continuing to cook for an additional 1–2 minutes. The goal is to release the garlic’s aroma without burning, creating a fragrant base for the sauce.
- Combine Tomatoes and Lentils: To the sautéed onions and garlic, add 1 cup of tomato passata and the canned diced tomatoes with their juice. Stir thoroughly to blend all the flavors. Then pour in the red lentils, ensuring they are evenly distributed within the tomato mixture. This combination will provide a thick, hearty texture that holds the pasta sauce beautifully.
- Add Herbs and Seasonings: Sprinkle in 1 teaspoon of dried basil, 1 teaspoon of dried oregano, and 2 tablespoons of nutritional yeast. Add ¼ teaspoon of salt or adjust to taste. Stir carefully to evenly mix all herbs and seasonings, which will infuse the sauce with classic Italian flavors and a subtle cheesy undertone from the nutritional yeast.
- Incorporate Vegetable Broth: Pour 2 cups of vegetable broth into the saucepan, gently stirring to combine. The broth will help the lentils cook evenly and create a creamy consistency. Raise the heat slightly until the mixture comes to a gentle boil, then immediately reduce to low heat. Cover the saucepan with a lid to simmer the sauce.
- Simmer Slowly for Flavor: Allow the sauce to cook on low heat for 15 minutes, stirring occasionally to prevent sticking at the bottom. This slow simmering allows the lentils to soften fully while absorbing the rich tomato and herb flavors. The sauce will thicken naturally, creating a hearty texture that clings beautifully to the pasta.
- Combine Pasta with Sauce: Once the sauce is fully cooked and the lentils are tender, uncover the pan and gently fold in the cooked pasta. Stir over medium heat for 3–5 minutes, allowing the pasta to absorb the sauce flavors completely. Taste and adjust seasoning if needed, adding more salt, herbs, or nutritional yeast to your preference.
- Serve Warm and Garnish: Transfer the pasta and sauce to serving plates or a large serving bowl. Garnish with freshly chopped basil leaves and optional vegan Parmesan for extra flavor and presentation. Serve immediately while hot to enjoy the rich aroma, hearty texture, and balanced flavors of this wholesome plant-based meal.
- Storage Guidance: Store any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in portions for up to 1 month. Reheat gently on the stovetop or in the microwave, adding a splash of vegetable broth to restore the sauce’s creamy consistency.
Notes
- Red lentils cook quickly and naturally thicken the sauce, making it creamy without added cream.
- Pulse pasta is high in protein and fiber, but any pasta can be used if preferred.
- Nutritional yeast adds a subtle cheesy flavor while keeping the dish vegan.
- For a smoother sauce, blend the mixture slightly after cooking the lentils.
- Adjust herbs and spices to taste; fresh basil at the end enhances aroma.
- Stir occasionally during simmering to prevent the sauce from sticking or burning.
- This recipe is naturally gluten-free if using gluten-free pasta.
Chef’s Secrets To Perfect Sauce
The key to a rich, flavorful sauce is layering flavors gradually.
Start by gently sautéing the onions and garlic to release their natural sweetness, then carefully combine the tomatoes, lentils, and herbs.
Slow simmering ensures the lentils cook fully while absorbing the tomato and herb flavors.
Nutritional yeast adds a subtle umami note, giving depth without dairy.
For a creamier texture, you can blend half of the sauce before adding the pasta, which creates a luscious consistency that clings perfectly to each noodle.
Always taste before serving and adjust seasoning; a little extra salt or herbs at the end can elevate the flavors dramatically.
Serving Suggestions For Enjoyable Meals
This Red Lentil Pasta is versatile and pairs beautifully with a variety of sides.
For a complete meal, serve with a fresh green salad dressed lightly with lemon and olive oil.
Roasted vegetables, such as zucchini, bell peppers, or eggplant, complement the hearty pasta and add color to the plate.
For extra protein, top with sautéed tofu or tempeh, or sprinkle with vegan Parmesan for a cheesy twist.
It works perfectly for casual family dinners, meal prep lunches, or even as a comforting solo meal.
Garnish with fresh basil or parsley for visual appeal and a fragrant finish.
Storage Tips For Freshness
Store leftover pasta in an airtight container in the refrigerator for up to 3 days.
If freezing, portion it into freezer-safe containers and store for up to 1 month.
When reheating, gently warm on the stovetop or in the microwave, adding a splash of vegetable broth to restore the sauce’s original consistency.
Avoid overcooking during reheating to maintain the pasta’s texture and the sauce’s creaminess.
For best results, keep garnishes like fresh basil or vegan Parmesan separate until serving to maintain freshness and flavor.
Frequently Asked Questions
1. Can I use other types of lentils?
Yes, you can substitute red lentils with yellow or green lentils, but cooking times may vary.
Red lentils cook faster and naturally break down, creating a creamy texture, while other lentils may require longer simmering and slightly more liquid.
2. Is this recipe gluten-free?
It can be! Use gluten-free pasta made from lentils, chickpeas, rice, or other gluten-free grains.
Most pulse pastas are naturally gluten-free, making this dish suitable for a variety of dietary needs.
3. Can I make this ahead of time for meal prep?
Absolutely. The sauce can be prepared and stored separately or combined with pasta.
Store in the fridge for up to 3 days, or freeze in individual portions for convenient ready-to-eat meals throughout the week.
4. How can I make the sauce creamier?
For extra creaminess, blend half of the cooked sauce with an immersion blender before combining with pasta.
You can also add a splash of unsweetened plant-based milk or a bit more vegetable broth while simmering to reach the desired texture.
5. Can I adjust the flavors to my preference?
Yes! Feel free to increase the herbs, add a pinch of chili flakes for heat, or include extra garlic for a bolder flavor.
Fresh basil or parsley at the end adds a bright, aromatic finish.
Nutritional yeast can also be adjusted to make it cheesier or lighter in flavor.
