Vegan Red Lentil Pasta
A quick and nourishing vegan pasta dish made with red lentils, tomatoes, and Italian spices. High in plant-based protein and fiber, this 30-minute recipe is low in saturated fat, easy to make, and perfect for weeknight dinners or meal prep.
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.
