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Red Lentil Pasta

Featured in Delicious Plant-Based Recipes.

Made with red lentil pasta, creamy spinach, and sun-dried tomatoes. Full of protein and flavor. All set in 35 minutes.
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Haya
Updated on Mon, 09 Jun 2025 17:08:05 GMT
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Red Lentil Pasta packed with protein and flavor | recipeown.com

Red lentil noodles pack in lots of protein and get coated in a smooth spinach and sun-dried tomato sauce. These loaded noodles and tasty sauce are a smart swap for your usual pasta.

Tasty Main Ingredients

  • Cooking cream: Gives that silky texture
  • Red lentil pasta: Full of protein
  • Fresh spinach: Loaded with nutrients
  • Rosemary: Adds a Mediterranean vibe
  • Sun-dried tomatoes: Brings major flavor
Red Lentil Pasta – That packs nutrients, works with any sauce Pin it
Red Lentil Pasta – That packs nutrients, works with any sauce | recipeown.com

Easy Pasta Method

Prep veggies
  • Drop in spinach till it shrinks down
  • Sauté garlic and onions in your pan
Make your sauce
  • Toss in tomatoes and spices
  • Add broth and cream to blend it all
Wrap up pasta
  • Combine sauce with noodles at the end
  • Boil pasta till just the right bite

This better-for-you pasta actually tastes awesome. Healthy and full of flavor.

Fun Twists

  • Toss in some extra veggies
  • Give it a spicy kick with chili
  • Mix in fresh herbs at the end
  • Top with Parmesan for richness

How to Serve It

  • Finish with fresh chili oil for some fire
  • Add arugula leaves on top
  • Shave on Parmesan cheese for more flavor
  • Sprinkle with pine nuts for crunch
Red Lentil Pasta – Light gluten-free pick with plenty of bite Pin it
Red Lentil Pasta – Light gluten-free pick with plenty of bite | recipeown.com

Fixes That Work

  • If it’s bland, bring in more seasonings
  • Noodles too mushy? Cut back the boil time
  • If it’s too soupy, let it simmer more
  • If everything’s dry, add more sauce

Quick Storage Tips

  • Stays good for about 1-2 days in the fridge
  • Only mix in cream when you reheat
  • Keep herbs out until serving
  • Store noodles and sauce apart for best results

This high-protein noodle dish is perfect if you want something healthier. Creamy sauce and lentil pasta make a great swap for your regular pasta dinner.

Frequently Asked Questions

→ Where can I find red lentil pasta?
Check out the gluten-free aisle in most big supermarkets, or grab it from a health food shop.
→ Can I use regular spinach?
You sure can! Throw in fresh leaves or some frozen spinach that’s been thawed.
→ Can this dish be made vegan?
Yep! Just swap the cream for something plant-based like oat or soy cream.
→ How long does this dish keep?
It’ll last a couple of days sealed up in the fridge. Splash in a little water if it dries out while you warm it up.
→ Can I use regular pasta?
You can, but you’ll miss out on the protein punch from the lentil pasta.

Red Lentil Pasta

This easy pasta features red lentils and a creamy spinach tomato sauce. Tastes great and keeps you full, plus it’s totally veggie!

Prep Time
15 Minutes
Cook Time
20 Minutes
Total Time
35 Minutes
By: Haya

Category: Vegetarian & Vegan

Difficulty: Easy

Cuisine: Italian-style

Yield: 2 Servings

Dietary: Vegetarian, Gluten-Free

Ingredients

→ Pasta and veggies

01 1 large garlic clove, minced
02 1 medium onion, chopped up nice and small
03 80g sun-dried tomatoes in oil, drained and roughly sliced
04 300g baby spinach, rinsed and chopped
05 250g red lentil pasta (lots of protein and no gluten)

→ Creamy sauce fixings

06 1 tablespoon olive oil or canola oil
07 150ml veggie broth
08 2 tablespoons tomato paste
09 100ml cooking cream (15% fat)

→ Spices and extras

10 Fresh ground black pepper
11 A pinch of chili powder or chili flakes (your call)
12 Good sea salt, to your taste
13 1 teaspoon dried rosemary

Instructions

Step 01

Chop up your spinach after giving it a good wash and dry. Dice that onion and smash your garlic. Chop the sun-dried tomatoes up small too, and save some of the oil if you want extra flavor.

Step 02

Dump the cream and veggie broth into the skillet, toss in the rosemary and sun-dried tomatoes. Let it bubble on low heat for 15 minutes or until the sauce thickens and smells awesome. Give it a stir now and then.

Step 03

Splash the oil into a big frying pan over medium heat. Once hot, add the chopped onion and garlic. Cook them until they’re soft and see-through but not brown, about 3-4 minutes. Put in the tomato paste, let that cook for another minute till it gets a bit darker and the smell is richer. Toss in the spinach bit by bit, letting it shrink down.

Step 04

At the same time, boil your lentil pasta as the box tells you, just till it’s got a bit of bite left (7-9 minutes, give or take). Sprinkle in salt, pepper, and some chili as you like to the sauce. Drain the pasta, dump it straight into the sauce, and mix until every noodle’s coated. Dish up while it’s piping hot.

Notes

  1. Red lentil pasta is packed with protein and fiber, making it super filling and a nice swap for regular noodles if you want gluten-free and something that keeps you full longer.

Tools You'll Need

  • Big skillet or deep pan
  • Medium pot for boiling noodles
  • Salad spinner (or kitchen towels for drying spinach)

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has dairy (cooking cream)