lentil pasta

This one pot lentil pasta is super simple to make and comes together in just about 20 quick minutes!

One Pot Lentil Pasta

veggies broth

tomatoes

thyme

oregano

basil

salt and pepper

In a large pot, combine all ingredients MINUS this basil. Stir to thoroughly combine.

Once boiling, reduce heat and let simmer for 13-15 minutes. Dish is done when the pasta is tender to the bite. Watch the pasta carefully because you don&#8217;t want to over cook it! Once done, take off of heat and let sit for a couple minutes to let the pasta absorb any remaining liquid.

Stir in the chopped herbs and season with salt and pepper if needed. ENJOY!

I love lentil pasta! It has actually become my favorite kind lately. And I totally agree - black bean is not my favorite either!
Mm this look so simple and delicious! Did you sprinkle nooch on top?

I have decided this week to try the Wheat Belly diet to try to be healthier  decrease my joint pain hives restless nights headaches lethargy etc AKA the Red headed Irish curse! I saw your recipe and ODDLY already had a box of this kind of  pasta unbeknownst to me! (god send?) Thank you :)  PS wish me luck on loosing my pooh bear belly too!

What are the nutrition facts on this? I’m trying to eat cleaner :) 

This was sooooo yummy! And soooo easy! I love one-pot meals, and this one is definitely a winner. I had bought a bag of TJ's Sedanini pasta, and wasn't quite sure what to do with it. Lucky me! The only tweak that I made to this recipe was to first saute the onion and garlic in olive oil, THEN add the veggie broth and tomatoes (I used Muir Glen organic fire roasted crushed tomatoes, the 28-oz size, which I think was the perfect amount of liquid for this recipe). I brought this all to a boil first before adding the spices and pasta. To finish it off I added some browned, crumbled bits of Field Roast vegan Italian sausage that I had lurking in the Fridge. Mangia!!!!!

Thank you for coming back to let me know, Andrea! it's been far too long since I have made this myself! So glad you liked it

Sooo good! Turned out perfect. My boyfriend loved it. I’ve made this pasta a couple times before, but the vegetable broth gives it way more flavor! The garlic gives it such a good flavor as well. Thank you for the delicious recipe. We topped it with garlic chicken and freshly grated Parmesan! Delicious !!!

That's a joy to read your post and eventually clarify myself.

Really yummy! Saved in my favorites. I added frozen peas :)  Way too much oregano though- next time I’ll use only 1/4 tsp instead of a whole tsp 

Fabulous. Will be putiing this on the table regularly - a complete success.

Delicious and easy recipe! I’ve made this twice now, the first time pretty much exactly like the recipe with the red lentil penne. The second time I used the Trader Joe’s yellow lentil and brown rice spaghetti and I also added some ground italian sausage to it. Delicious! Both times I used homemade chicken stock instead of veggie broth. Flavor and texture were great. I’ve never loved the lentil pastas but this is a great way to get a delicious flavor. Thanks for sharing!

A great idea, but way too much liquid.  I cooked mine for 6 minutes and the pasta was already getting mushy.  I drained it to try to save it, but ended up with a lump of mushy pasta. It probably depends on the brand of pasta.  I'll try again with less liquid and less cooking time.

This cheesy lentil pasta is the perfect hearty comfort food - made in just 20 minutes, with 6 store cupboard ingredients! Plus it&#039;s kid friendly and full of goodness.

Cheesy Lentil Pasta

300 g (~ 10 1/2 oz) pasta

(~ 1 cup) red lentils

150 g (~ 1 cup) frozen sweetcorn

150 g (~ 1 cup) frozen peas

mushrooms

175 g mature cheddar cheese, (grated (~ 1 3/4 cups when grated))

Salt

Black pepper

Add all of the ingredients except for the cheese to a large saucepan. Add a generous amount of water, and boil for around 15 minutes, until the pasta is soft and the lentils are starting to break down. Drain the water.

Add the grated cheese and some salt and pepper to the pan, and turn the heat down low. Mix well to combine, until the cheese has fully melted. Best served immediately.

This easy, cheesy Red Lentil Pasta Baked Ziti is a hearty and delicious gluten-free meal featuring three kinds of cheese and red lentil penne pasta.

Red Lentil Pasta Baked Ziti

Ricotta Cheese Mixture (click for the recipe)

garlic ((peeled and chopped))

tbsp grated Romano or Parmesan cheese*

parsley ((chopped))

oz red lentil penne pasta ((I used Explore Cuisine))

mozzarella cheese cheese

Prepare ricotta cheese mixture according to recipe and refrigerate until ready to use.

Preheat your oven to 375°F.&nbsp;

Add crushed tomatoes, garlic, grated cheese and parsley to a 4-quart saucepan. Stir to combine. Cover and cook over medium to medium-low heat for 15 minutes, stirring occasionally. When the sauce is done, remove from heat.

While sauce is cooking, prepare the pasta according to package directions except cook molto al dente, which is slightly undercooked. It should be slightly firm but not too hard. For example, the pasta I used had a cooking time of 8-10 minutes, and I cooked it for 6 minutes. I'd recommend starting with 2 minutes less than suggested to ensure it does not become overcooked which will result in the pasta falling apart when it is baked.

After draining the pasta, return to pot.

Carefully add the sauce to the pasta as it will still be hot.

Stir in ricotta cheese mixture.

Scoop evenly into a deep 13&quot; x 9&quot; baking dish

Top with shredded mozzarella cheese.

Bake for 30 minutes or until cheese is melted and ziti is bubbly.

Hello, love this recipe! I'm wanting to add ground beef to the meat...do you think it will turn out okay?

Drooling over pics. Looks so cheesy and delicious. My comfort food!

The cooler weather outside has had me craving pasta all week in which I've been indulging. I like red lentils and I'm eager to give this a try in my next pasta dish this week. I think this will taste amazing even with a cup of red wine, too!

I've never heard of pasta made with red lentils -- but I know lentils are high in protein. What a great mealtime alternative. Wow!! But we are serious cheese lovers so this pasta dish makes us wish we were digging in right now. Forget the spoon just hand me a ladle. I'm pinning the recipe.

This is my kind of pasta dish! I can't get enough of cheesy pasta bakes right now and I love that red lentil penne, will have to find that asap.

Try this Lentil Pasta with Roasted Garlic, Broccoli and Creamy Red Pepper Sauce for a tasty gluten-free and vegetarian dinner. Combining protein-packed lentil pasta, &quot;buttery&quot; roasted garlic and tender-crisp broccoli in a creamy roasted red pepper sauce, this hearty dish can also easily be made vegan!

Lentil Pasta with Roasted Garlic, Broccoli and Creamy Red Pepper Sauce

garlic

extra virgin olive oil

salt

black pepper

(12 oz.) package steam broccoli cuts

(12 oz.) jar roasted red peppers, drained

half-and-half ((use light canned coconut milk

butter, vegan butter

Parmesan cheese

Shredded vegetarian Parmesan cheese, for garnish ((use vegan Parmesan cheese

red pepper flakes,

Preheat oven to 400° F.

Add roasted red peppers to the bowl of a food processor and process on high until peppers are pureed and no chunks remain (approximately 30-60 seconds). Pour into a mixing bowl and set aside.

Cut approximately 1/2 inch of the top of the bulb of garlic to expose the cloves inside. Peel away any loose papery layers. Place garlic bulb on a piece of foil and drizzle olive oil onto the exposed cloves followed by salt and pepper. Pull up sides of foil to seal up the garlic bulb package. Roast for 35 minutes. Remove from oven and allow garlic to cool for about 15 minutes before handling. When ready, carefully squeeze out each clove.

After the garlic has been roasting for 25-30 minutes, start cooking the pasta according to package directions (after the water boils, it takes approximately 9 minutes for the pasta to cook). When the pasta is done, drain in a colander, but do not rinse.

While the pasta is cooking, make the broccoli according to package directions. (approximately 5 minutes). Once done, let stand in bag until ready to use.

At the same time as the pasta and broccoli are cooking, make the creamy red pepper sauce. Whisk the half-and-half (or light coconut milk) into the roasted red pepper puree. Pour the roasted red pepper mixture into a sauce pan. Add butter (or vegan butter) and cook over medium-high heat until butter is melted. Remove from heat and stir in Parmesan cheese (or vegan Parmesan cheese). Also stir in salt and pepper to taste, if desired.

Add pasta to a large mixing or serving bowl. Mix in broccoli and roasted garlic. Add creamy red pepper sauce and stir to combine.

Garnish with shredded Parmesan cheese (or vegan Parmesan cheese) and crushed red pepper flakes.

Thanks for this lentil pasta. Easy, practical and delicious.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1568989896/aqnakbhj5nlvve6yogvf.mp4

This Lentil Pasta with Roasted Garlic, Broccoli and Creamy Red Pepper Sauce is a delicious and hearty vegetarian meal that also happens to be gluten-free. This red lentil pasta dish can also easily be made vegan!

Top 4 lentil pasta recipes from across the web

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One Pot Lentil Pasta

Cheesy Lentil Pasta

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Top 4 lentil pasta recipes from across the web

The most viewed lentil pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

One Pot Lentil Pasta

Cheesy Lentil Pasta

Red Lentil Pasta Baked Ziti

Lentil Pasta with Roasted Garlic, B...

The most viewed lentil pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine