Creamy Red Lentil Pasta
Delicious penne pasta coated in a luxuriously smooth, creamy sauce made entirely from red lentils! Cooked until perfectly tender, red lentils blend to create a naturally creamy, rich texture that clings beautifully to every pasta strand — no dairy required! Simmered with ripe tomatoes, fragrant onions, garlic, and warm herbs, then finished with a splash of plant-based cream for extra silkiness. Satisfying, highly nutritious, and naturally vegan — a wholesome family favourite that tastes absolutely delicious! 💚🍝
Shared by peter
Time
30 min
Serves
3
Difficulty
easy
🛒 Ingredients
- #Main Ingredients;
- 250 g penne pasta — ensure egg-free / 100% plant-based
- 150 g red lentils — rinsed well and drained
- 400 ml water or vegetable stock
- 2 medium fresh tomatoes — finely chopped, or 200 g crushed tinned tomatoes
- 1 medium onion — finely diced.. 2 garlic cloves — minced.. 2 tbsp olive oil
- 100 ml unsweetened soy cream or plant-based milk.. 1 tbsp tomato paste
- 1 tsp sugar or coconut sugar — to balance tomato acidity
- #Spices & Seasoning;
- ½ tsp salt — adjust to taste.. ½ tsp freshly ground black pepper
- ½ tsp dried or fresh basil — chopped.. ½ tsp dried oregano
- ½ tsp sweet paprika — for warm colour & flavour.. Pinch of nutmeg (optional)
- #Garnish;
- Fresh parsley or basil leaves.. Extra drizzle of olive oil
- Cashew parmesan or nutritional yeast (optional)
👩🍳 Instructions
- 1
Cook the pasta in salted boiling water according to package directions until al dente. Drain, reserving a small amount of pasta cooking water.
- 2
While pasta cooks, heat olive oil in a pan over medium heat. Sauté onion until soft and translucent, then add garlic and cook briefly until fragrant.
- 3
Stir in the red lentils, tomatoes, tomato paste, sugar, and water or stock. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 12–15 minutes until lentils are completely soft and falling apart.
- 4
Remove from heat. Stir in the plant-based cream or milk, then add salt, pepper, oregano, basil, paprika, and nutmeg. Blend partially or fully with a spoon or immersion blender until smooth and creamy.
- 5
Return to low heat. Add the cooked pasta and toss gently until fully coated in sauce. If too thick, add a splash of the reserved pasta water. Taste and adjust seasoning.
- 6
Serve hot, garnished with fresh basil, a drizzle of olive oil, and enjoy! 🍽️✨