Remember a few months back I did a post on lentil pasta? Lentil pasta is a fantastic food item to add to your cupboard because it’s high in protein, high in iron, high in fiber, full of essential vitamins, a good source of energy, gluten-free and cholesterol free.
However, I forgot to mention in my previous post that most people probably won’t love this pasta plain, without any toppings or sauce. It doesn’t taste the same as white pasta or even rice pasta which are pretty much devoid of nutrients and made only to taste good, not to be healthy. But when lentil pasta is used as the base of a pasta dish with other flavors, I think it’s fantastic. Not to mention it’s better for us and more nutrient dense than any other kind of pasta you can get out there.
So, I decided to give it a whirl as the main part of a one pot pasta dish and it turned out SO good. The way the lentils of the pasta and the other ingredients come together forms a dairy-free creamy, super flavorful sauce. This recipe is so easy and the perfect thing to whip together after a long day.
- 12 ounces organic red lentil pasta
- 4 1/4 cups vegetable broth
- 1 can (15 ounces) diced tomatoes, with liquid
- 1/2 one small-medium size onion, chopped
- 4 garlic cloves, thinly sliced
- 2 tablespoons olive oil
- 2 teaspoons dried oregano
- 10 leaves fresh basil, roughly chopped
- salt, to taste
- pepper, to taste
- In a large pot combine all ingredients except basil, salt and pepper. Stir together. Cover pot and bring to boil. Reduce heat and simmer, still covered, for 20 minutes, stirring every few minutes.
- Add salt, pepper and basil leaves. Stir to combine for one minute. Serve hot and enjoy.
I tried out this recipe tonight and my entire family loved it! It was super easy and I paired it with garlic bread. I did change it a bit and only used 4 cups of vegetable broth based on some comments that said it was a little watery and I added about 1/4 a cup of tomato basil sauce instead of the fresh basil and it tasted amazing! Will definitely be making this again.
Hi Madeline! Awesome to hear that, really appreciate you taking the time to let me know. 🙂
I really wanted to like this, but I found it very bland. Ended up adding marinara sauce – next time, I’m probably going straight to the marinara.
what makes it creamy?
The starch from the lentil pasta mixed with the liquids. 🙂
Do you put the uncooked pasta in the pot with all the ingredients? It doesn’t get soggy?
Hi Amy! Yes put it in uncooked. It shouldn’t get soggy. 🙂
This is my favorite go to meal! It is also quick and easy which I love!
I am so so glad to hear that!!
Flavor was tasty, made it exactly as specified, but same issues as the others with the red lentil pasta noodles being mush by the 12 minute mark on the lowest setting on our stove. Next time I will either reduce the liquid and time, or bring everything to a boil, except the pasta, then add the pasta and cook on lowest setting for the 20 minutes. Thanks for the recipe, eager to try again with those changes.
Hi Ido. Thanks for trying this recipe! Hope it works out better for you with those changes!
Do you need to cook the pasta first?
Hi Alaina! Nope! It will cook while mixed with all the other ingredients. Hope you like it!
I’m glad I actually found this recipe!! Another blogger has your pin image as theirs, but they didn’t include the recipe! Very misleading and unprofessional. I should have remembered the blog name but I was so mad that I blocked her lol. THANK YOU for this! Making it for dinner tonight and I’m so excited!!
Ah that’s not cool! But thanks so much for letting me know. I hope you enjoyed it for dinner. I appreciate you taking the time to comment and let me know (and block her haha). Have a great evening!
Do you think this would work with spinach instead of basil?
I bet it would! the basil gives it flavor but isn’t necessary. 🙂
Do you think this could be made in the instant pot? What cooking time would you recommend ?
Hi Corie! Thanks for reaching out. I’ve actually never used an instant pot before so I’m not sure. So sorry I can’t be more helpful! xo, Tedi
Oh my god so I just finished making and eating this dish and its one of the first Pinterest meals I’ve made so far that I truly liked!!! I am so happy that I came across this recipe 🙂
I added a little spoon full of Kite Hill Ricotta in my bowl just to add a tiny little creaminess to it and it was phenomenal.
Just really wanted to give you a shout out and say this recipe was fabulous!
Thanks
– Karlie 🙂
Hi Karlie!! Thank you so much for this super sweet comment! Made me so happy to read it. The Kite Hill Ricotta was such a great idea. I need to try that for sure!! Thank you again! xoxo, Tedi
Did I miss something, mine didn’t cream up at all ?
Not sure! It’s the starch from the lentils that give it a creamy consistency.
I made this recently, and it will be going into the regular rotation of quick and healthy weeknight meals. When the teen boy wolfs down a big bowl and then goes back for seconds, you know it’s a keeper! I’m always so happy when I find healthy, plant-based recipes that he loves.
I’m so happy to hear this! Wonderful that your teen boy loves it!!
I just wanted to comment that I made this last night and it was great! I had chickpea pasta on hand so that is what I used. It worked just fine. I also really wanted to use my electric pressure cooker (not an Instant Pot) so I gave it a shot. After doing some research I decided to cut the liquid in about half for the pressure cooker version to not come out as soup. I started with 2 cups of liquid ( I used vegan broth) and it wasn’t quite enough to cover the noodles so I added a bit of water to just cover the noodles. Set it on high pressure for 7 minutes and used the quick release method. It turned out just fine, although I wouldn’t recommend stirring too much post cooking. I think the noodles (I used fusilli) might tend to fall apart. I did not have fresh basil on hand so I stirred in some vegan pesto. That was ok, but I think the fresh basil you call for in your recipe would have been better. Thanks for the recipe. I’ll be making it again!
Hi Marianne. Thanks so much for this info! I’m glad to hear that you liked it and you will be making it again. Enjoy!!
I am currently on a cleanse, and have to omit my favorite pastas and pizza. SO GLAD i came across this recipe! It’s clean and delicous! I had to use whole wheat noodles as target did not carry lentil, and I added chicken for more protein and holy smokes it was good! I was also amazed it was husband approved (I didn’t tell him it was healthy pasta) ?
Thanks for sharing, I will make this every week! Thank for for left overs too ?
Hi Alison! So glad to hear that you liked the recipe. If you find the lentil pasta, that’s loaded with healthy plant protein so you won’t even need the chicken. Enjoy it!! And so glad to hear your husband likes it too! Have a great day!
Why would you add chicken and comment about it on a Vegan blog? Lol. Doesn’t make much sense to me.
Clearly non vegans can use recipes like this as well, diversity even in recipes is nice??
Ah yayy! Glad to hear that. Thanks for your comment!
Not all on a vegan diet are opposed to eating animal protein. For example, I’m looking for vegan recipes per my doctor’s suggestion to reduce animal protein and dairy. There is an oil-free vegan diet (Engine 2 Diet) that comes highly recommended by some health care providers.
I know this comment is a little old, but walmart actually has lentil and chickpea pasta! I was really surprised to find it there.
That’s great to hear!!
Making this again today!! So delicious & kid friendly!! 🙂
Hi Jisela! I am SO happy to hear this! Thank you for letting me know. 🙂
I was so excited to try this with the Trader Joe’s red lentil pasta but it just turned to mush. I followed this exactly and before 10 minutes were up the pasta was too far gone. I should have trusted my gut and not cooked as long, seeing as the package itself for the pasta says only cook 5-6 minutes. Sigh.
Sorry to hear that!!
You might have cooked it on too high a heat. I’m using right now and it’s been 15 mins and not mush. I would try it again and use a lower simmering heat.
Thanks Sam!
Mine turned to mush the first time I made it as well. There was way too much liquid left when the pasta was done so it became mush by the time all the liquid was gone. I’m making it again now and I didn’t use as much broth and it’s turning out great! Try 3 1/2 cups of broth next time.
Made this for the first time tonight for a ladies dinner party at my church (plus extra for my family). I used red lentil linguini since that was all I saw at walmart. Since those are 8 Oz boxes, I used 2 1/2 boxes and doubled everything else. Honestly making it I had no idea how it was going to turn creamy buy it did and I loved it! Got so many compliments on it too, even from my husband who up til a few weeks ago wouldn’t have touched pasta not made from regular noodles. I did notice the noodles stick a bit to the pan so maybe stir a bit more than regular pasta. Other than that, this was quick and easy to make. Would be easy to add some other veggies to it as well. Definitely making this again!
Hi Angel. I’m glad to hear you liked the recipe – and that your husband liked it too. That’s great! Also glad to hear it turned out “creamy” the way it does when I make it. Have a great day! Thanks so much for this info!
Tried this recipe exactly as written a few weeks ago and thought it was pretty good! I had never tried lentil pasta before this recipe, but I grabbed a bag while I was shopping at Trader Joe’s and it turns out it tastes just like regular pasta! I loved the creaminess of the recipe and I didn’t seem to have any issues with excess liquid, as some other people mentioned above. I did feel like it was a little lacking in spices, but that’s probably just because I like spicy food, haha. Otherwise, it was great! I will probably be making it again, shortly, with some minor tweeks! Thanks!
Hi Chelsea, glad to hear you liked it! Definitely go wild with the spices if you liked spicy food. I like spicy food too! 🙂 Also glad to hear you liked the lentil pasta itself. Thanks for your comment!
Extremely easy & delicious. Definitely a keeper
So glad to hear you liked it!! xo
I loved this so much! My red lentil pasta came out a bit mushy too. I wonder if it would help if I add in the pasta a bit later.
Hi Annie! So glad to hear you liked it! Definitely worth a shot to try adding it in later. Thanks for letting me know you tried it out!
This looks delicious! I don’t have red lentil pasta on hand, but I have green lentil pasta (TOLERANT brand). Do you think substituting the green for red would make a difference since they’re both made from lentils?
Hi Tasha! I’m not exactly sure, but I think it’s definitely worth a shot! Hope it turns out delicious!
Hi Tedi, I just made this tonight and love it! Do you think sautéing he onion and garlic before adding the other ingredients with emphasize their flavor a bit more and work out for this recipe? I added some fresh spinach to add some more greens and it tasted great!
Hi Lauren! Love the additional of the greens. Sounds delicious! I’m sure it would taste great to do the onion and garlic before. So glad you like the recipe! Thanks for letting me know. 🙂
I’ve made this recipe every week since I first made it. It has so much flavor and is so creamy. I’m obsessed with the red lentil pasta now!! Thank you so much for this recipe!
Hi Caley! Your comment made me so happy. I’m so glad to hear that you like this recipe so much. Thank you for taking the time to let me know! Enjoy it!!
I found the PERFECT solution for those that cannot find, don’t like, or don’t have on hand red lentil pasta. I used one can of white beans, liquid included, and pureed it with my emulsion blender and one cup of the broth. Then I dumped all of that in the pot and cooked as directed with regular pasta. I cooked the whole pot for 20 minutes and added the pasta for the last 15. This was AMAZING!
Hi Heather. Thanks so much for sharing this tip with everyone! Such great idea. I’m so glad to hear it worked out so well. Thank you for trying it out!
It really was great! I had been eyeing this recipe for a while and had all the ingredients, except the pasta. I’m so glad I read all the comments because you said that what makes it creamy is the starch from the lentils. Decided to take a chance and try the starchy beans and it worked like a charm. All the flavors you put in the recipe were delicious! I actually doubled everything because I have a large family. Surprisingly, all the picky eaters devoured it and requested that it be placed on rotation. Clean-up was a breeze, which is a big deal in a family of 6!
Hi Heather! I am so so glad to hear that that your whole family liked it!! That makes me really happy. 🙂 Awesome tip about the beans. Thank you for sharing and for visiting my blog!
Just made this to the tee, only adding the spinach & some nutritional yeast, as some suggested. I used Tru Roots brand of the red lentil penne pasta (sedanini pasta), found in Kroger. Although it’s only a 10oz box, I still added all the liquids. and cooked for the 20 minutes. It did not fall apart, was creamy, and ohhhh SOOO delicious!!!!! Will be a new staple in our household. Next time though, I will double the recipe! Thank you Tedi Sarah 🙂
Hi Cindy!! Your comment made me so happy! I’m so glad that you like it and I so appreciate you taking the time to let me know. Great to hear that the Tru Roots brand lends itself well to this recipe too. Thanks again for taking the time to share this with me! Have a great night. 🙂 (P.S. Don’t worry I was able to get rid of the second comment. 😉 )
I just made this and it is absolutely delicious! I only had 10 oz box of lentil noodles so I only did 4 cups of the broth and it turned out perfectly!
Hi Lauren! I am so glad to hear you liked it!! Thank you for letting me know. 🙂
I found that this recipe works better with rotini than it does with penne. It also came out good when I used Trader Joe’s red lentil sedanini. For some odd reason the Tolerant brand red lentil penne falls apart. Still tasty though.
Oh interesting! Tolerant was what I always used but maybe they’ve changed the recipe. Thanks for your input! Have a great day!
Hi there- was a bit disappointed by the result of this recipe. Followed it exactly and thought to myself “this seems like a lot of liquid” and sure enough it ended up like a weird pot of spaghetti-o’s (albeit tasty ones, flavor was still nice). I used fusilli like a couple other folks did and mine also broke apart every time I stirred, so penne might be the better way to go. I think it was probably unsuccessful because there must have been a difference in starch content of the type of red lentil pasta I used. Was really looking forward to this because my bf is allergic to gluten/ dairy, so next time I’ll probably just add liquid mix as I go until it achieves the right texture, as you would with with a risotto. Hope it will work out next time!
Hi Olivia. Sorry to hear you were disappointed with how it turned out. Thanks for visiting my blog and trying it out.
This happened to me too, I just made it and am now eating thick lentil soup 😉 But it still tastes good! Thanks for the recipe Tedi. I’ll try what you said Olivia and next time add the liquid mix as I go until I reach the right texture.
Oh man! Maybe the brand of the lentil pasta makes a difference. I always use Tolerant brand lentil pasta if that helps at all. Thanks for trying the recipe out!
Hi there! So I read one of the comments where they used nutritional yeast and I like that idea however I have never used it before. Would you add it in while it cooks or afterward like a topping and how much would you use?
Thank you so much for the help ?
Hi Brittany! So when I use nutritional yeast I use it as a topping, like parmesan cheese would be used. I just sprinkle it on top once it’s already done being cooked and ready to be served. Hope that helps. Thanks for stopping by!
First off, thank you for this recipe. I finally got around to making it. I love Trader Joe’s lentil pasta, but if you don’t dress it up, it can be a little unsatisfying in terms of texture. Well, not anymore! Mine turned out so creamy and the pasta tasted like real pasta (the bad, yet addictive wheat kind). The only thing I added was a little nutritional yeast in the bowl like Parmesan. That made it even yummier! I also spiced it up a tad with red chili flakes.
I have left overs for tomorrow and I’ve decided to skip the basil leaves and add green peas. The basil I bought is overpowering and, quite truthfully, it distracts from the creaminess of the dish (IMO). Next time I make it, I will use dry basil.
Really delicious!
Hi Mary. Thank you for your comment! So glad you liked this recipe. Nutritional yeast is always a delicious addition on pasta – good thinking! I’ll add that next time too. 🙂
I was a little hesitant to make this because of the comments about it not being creamy, but whoa. I followed the recipe and it turned out perfectly. It’s super creamy! Love it! Thank you!!
Glad you liked it!
Hi! I just loved how simple and wonderful this recipe was! I had a question about how to make it creamy, is there another ingredient I forgot about? Mine was still very liquidy and not as flavorful as I was hoping for. Thank you!
Hi Laura! What makes it creamy is the starch from the lentil pasta mixing with the other ingredients. My suggestion would be trying to cook it a little longer if the liquid and starch weren’t making a creamy texture. Otherwise I’m not quite sure what happened there. Thanks for trying it out!
This looks so delicious. I love the way it is one pot. I’ll have to go and get some lentil pasta, so much more nutritious which is a bonus. I would eat pasta every day if I let myself, so a healthier option is good. Thanks for sharing.
Hi Eddy! Haha I’m with you, pasta is so tasty! I’m glad to hear you like this post. Thanks so much for checking it out!
My son selected this to try for dinner and helped me cook. We made a few changes to fit in with our WFPB diet and to help feed a teenage boy. We added a couple more ounces of pasta, omitted the oil, used 2 cans of diced tomatoes with basil and oregano (adjusting the basil and oregano already called for), and added fresh spinach and red pepper flakes. I was surprised at how creamy this turned out. We all enjoyed it and will be putting it our in regular rotation of meals.
Hi Angela! So glad to hear you were able to adjust the recipe to meet your needs and that it still turned out creamy. And I’m so glad to hear you all enjoyed it! Puts a smile on my face. 🙂 Thanks so much for visiting my blog and for taking the time to leave this comment!
If I make this the night before for my lunch do you think it will reheat well?
It should still taste great but the texture may be off a bit. If you’re ok with that I’d say give it a try. I’ve definitely reheated it the next day and enjoyed it.
Hi Tedi, I made this recipe tonight and it was really good! I love spicy dishes so I was wondering what you’d recommend to spice this up?
Hi Annie! Thanks for reaching out and trying this recipe! I’m so glad you like it. I love spicy food too but haven’t tried to spice up this recipe before. My first idea would be to try crushed red peppers! If you do let me know how it turns out. xo, Tedi
I made this recipe tonight and it was so easy and great tasting! My husband and I have been looking for higher protein meals and this totally hit the mark. So many types of “pasta” these days! I’m also thankful for reading the post that said it becomes creamy as I would’ve been very concerned otherwise! Thx Tedi!
Hey Amy! I’m so glad you liked this recipe!! I really appreciate your nice comment. Thank you!! xoxo
Is there a way to do this in the crock pot?
Hi Julie! I haven’t tried it in a crock pot, so I’m not sure. My only concern would be the noodles becoming too soggy, but it may be worth a try. If you do try it in a crock pot please let us know how it turns out!
Hi ! this looks yummy! just wondering, what makes it creamy?
Hi Stef! The starch from the lentil pasta gives it that creamy texture. 🙂
So good! I made this tonight. It was very easy however I was not able to find red lentil pasta so I used quinoa pasta instead. I also added a splash of almond milk and some broccoli. Thank you for sharing.
Hi Michele! I am so glad you liked this recipe. Almond milk and broccoli sound like great additions! Thanks for visiting! -Tedi
Wondering if this freezes well?
Hey Melissa! I’m not sure I’ve never tried freezing it…if you do let us know how it works out!
I was not expecting my recipe to be thick and creamy like the picture, but it absolutely was!!! I added mushrooms, spinach and a touch of nutritional yeast and it was amazing! Thank you so much for this recipe, it is a keeper according to my husband!
So glad to hear you liked it Ashlee!! Thank you for letting me know. Love nutritional yeast I’ll have to add some next time. <3
Love love love this recipe! My toddler loves pasta. This was a great way to sneak some veggies (legumes?) into her tummy. She gobbled it up, as did my husband and I. Thank you so much!
Hi Shannon! Thank you so much for your nice comment!! I really appreciate it so much. So glad you enjoyed it. All the best! 🙂 🙂
Tastes delicious!
Only thing is my noodles were very soggy, didn’t turn out like your picture. I used red lentil penne pasta. I only let it simmer for 15 minutes before noticing the noodles looked way over done. Next time I’ll only let it simmer for less time.
Hi Carly! So glad it tasted good – sorry to hear the noodles got soggy! Thanks for checking out my blog. 🙂 -Tedi
Hello Tedi,
Just wondering if I used a gluten free penne pasta instead, do you think itd still get creamy? I read other comments and know the creaminess comes from the starch in the lentil, but i just have the gluten free penne on hand instead.
Thanks in advance!
Hi Vanessa, I’m not sure how it would turn out in terms of creaminess. But it should taste good either way, even if it doesn’t seem as creamy as it would. Sometimes other types of gf pasta break up really easy when being cooked, so depending on what your pasta is made out of that might happen. Thanks for stopping by my blog! I hope you like the recipe. 🙂
Hey Tedi, do you think that if I use regular pasta but add some red lentils to the mix that I could achieve the creamy texture?
Hi Sandra, I’m not sure if it will be enough to achieve the same texture, but I’m sure it’ll taste great nonetheless. I’ve made other one pot pasta recipes using regular pasta and it was great!
I love this recipe. A new go-to in my house. Quick, easy, one-pot…will be using a lot when school starts. My husband did not even realize I had used lentil pasta. And it was truly creamy. Delicious.
So happy to hear this Julie! Thank you for letting me know!
Great flavor. My pasta started sticking to the bottom of pan immediately. Next time I will bring to boil first , then add pasta. I had to stir frequently, but thats fine. I added mushrooms and zucchini to make it a one dish dinner. I had a bit extra sauce but my pasta box was only 8 ozs, and added extra tomatoes, so I expected that. Overall, great recipe. Will make again. Thanks!
Hi Roxanne. Mushrooms and zucchini sound like a great addition! Thanks for sharing and for the feedback!
I have a very restricted diet, low fat for my gallbladder, vegetarian, and now my body has zero tolerance for dairy. This was exactly what I have been craving! It came out more like soup, but I did not use the right noodles. The flavors were great, I will be adding this one to my new recipe book thank you!
Hi Jenn! So glad you liked the recipe and that it works with your dietary restrictions. Thanks for the nice comment!
I made this for dinner tonight and it was super easy and delicious! Thank you!
Hey Angela! I’m so so glad to hear you liked it! Thanks for letting me know. 🙂
I have been staring at this recipe for ages (my fiancé MUST have meat in his meals) so its taken me a while to figure out how to incorporate this as a dinner for us.
Fiancee finally suggested that we make the pasta as a side and eat with steaks and veggies, so we are giving it a try tonight.
I couldn’t find exactly red lentil pasta so I am going to try organic and GF Lentil & Quinoa super grain pasta. I am allergic to dairy so I am hoping it will still give me that creamy texture! I will be back to let you (and the other comment readers like me) how it turned out!
Hi Alix, I hope it worked out with the lentil and quinoa pasta! I know some comments have said that with other pastas it doesn’t turn out as “creamy” but I’m hoping yours did. And no matter what pasta is used it seems to taste good, no matter what the texture is. 🙂
This looks amazing! I am always looking for dairy free creamy cheese-like recipes. Can I use regular gluten-filled pasta like penne from barilla or bowtie pasta? I am guessing the cooktime for the pastas are probably the same.
Thanks!
Hi there! Yes you can use regular pasta- I’m not sure if it will still be as creamy – but it will taste delicious nonetheless. Thanks for stopping by!
I’m wanting to make this recipe for a family party tomorrow and I was wondering if the pasta had to be boiled first then go in with the other ingredients or do you just put the hard pasta in with the other ingredients ?
Hi Maiya! Nope, don’t boil it first. All the ingredients go in at the same time. Enjoy it!!
This was so easy to make and so good!! I’m definitely keeping it in mind the next time I have to feed a large group of people
Hi Marika! I am so glad to hear you liked it! Thanks for visiting my blog!
I loved the flavor of this recipe! I just had one question, I just made this pasta and alot of the pieces came out really delicious but some of the peices kinda smushed together and became very hard, I was just wondering if maybe I cooked it too long or didn’t stir enough or something? I did cook it an extra 3 minutes because there was still too much liquid. Thanks!!
Hi Tess! Interesting – I’ve never had that happen before. I wonder if it was the extra few minutes you cooked it. I know often for me it looks like it’s too liquidy but then once I take it out of the pot it’s not. So maybe try only one minute more if it looks too liquidy still. Hope that helps! Thanks for trying it out.
I am basically a vegan that eats some cheese and yogurt. I call myself a V. I am interested in your vegan receipes.
Hi Rhona! Awesome. I’m glad you’re interested in my recipes.
just stumbled across this recipe today. I must admit i’m so excited to try this 🙂 I decided to try vegan a few months back for my mental health but couldn’t find many appertising recipes. This looks great. Cant wait to try it!
Hey Rebecca! So glad the recipe looks good to you! Hope you enjoy it. xo
I don’t know if I did something wrong, but my pasta wasn’t creamy at all. Still tasted pretty good, but it didn’t look like the picture at all.
Hi Tiffany. Were you able to find lentil pasta for the recipe? It seems from other people’s comments that the other types of pasta don’t make the creamy consistency that lentil pasta does.
If I wanted to make this a one serving type of deal how would I go about it. I am the only one in my six person family thinking about going vegan and I don’t think they will try it. Easier to just make enough for myself.
Hey Mackenzie! Awesome to hear you’re thinking about going vegan. If you just want it for one meal for yourself I would say half it, and you’ll have some left over. It’s good the next day too. And who knows- your family will want to try some too. 🙂
I loved this recipe–delicious and so simple to make. I’m contemplating switching to a vegan diet and with recipes like this, it should be a breeze! Thank you.
Hi Lori!! Thank you for your comment! I am so glad that you liked this recipe. If you ever have any questions about transitioning to a vegan diet feel free to email me at tedisarahblog@gmail.com. -Tedi
Would you be able to use bone broth in place of the vegetable stock? Or maybe do 50/50?
Hi Molly. My blog is actually all about promoting a plant-based (vegan) diet. So I personally wouldn’t recommend bone broth. If you’re interested in learning more about a plant-based diet some of my recommendations are “Whole: Rethinking the Science of Nutrition” by Dr. T Colin Campbell, “My Beef With Meat” by Rip Esselstyn or the documentary “Forks Over Knives.”
Thanks for stopping by my blog!
I have the Forks Over Knives cookbook, and their recipes are free of fats like olive oil, margarine, etc. Your recipe looks so good it probably doesn’t need olive oil.
Hi Terri! That’s true. If you follow a strict plant-based diet you can skip the oil.
found this recipe on pinterest whilst searching for vegan recipes so thought I would finally give it a try!
couldn’t find lentil pasta (in australia) so used spelt pasta instead, i halved the recipe and added about a tablespoon of red lentils.
i just want to say a massive thank you for this recipe!!!!! easily the best pasta i have ever made!
Hi Narise! I am so so glad to hear you liked it so much and that it worked with spelt pasta. So good to know! Thank you for checking out my blog and trying this recipe. xo
Hello! I accidentally bought the 8oz box of pasta and wanted to make this for dinner tomorrow. How much should I cut the liquid do you think?
Looks so yummy can’t wait to try!!
Hi Chelsy! I would say 2 3/4 cup…maybe a tiny bit more than that. I hope it works out. Let us know! Enjoy!
It was perfect!!! Thanks for the great recipe!!! I am trying to eat all plant based and recipes like this leave no room for excuses!!
Hi Chelsy! Love your comment!! So happy to hear you liked the recipe and that everything worked out well!! Thank you for visiting my blog. 🙂
Loved the recipe, thank you so much! it was fast and easy. I added vegan sausage and it was great!
So glad to hear you liked it, Cynthia! Thank you for letting me. Adding the vegan sausage is a great idea!
is there any way you can use brown rice or quinoa for this?
Hey Vanessa! I am not sure…I bet it would taste good but I’m not sure what the consistency would be. If you end up trying it with either let me know!
Can you use long grain brown rice for this?!
Hi there! Is the pasta cooked before hand? Or do you cook it in the pot along with everything? Thanks!
Hi Cansu! Sorry for the delayed response! It’s cooked in the pot at the same time as everything else. Thanks for stopping by!
The closest I found in my Neighbourhood market is whole meal pasta. I ended up with a pot of pasta soup but it tasted good. I am still hoping to achieve the creamy sauce in your recipe and I must get my hands on lentil pasta. It really looks sooo good!
Hi Karen, oh man pasta soup haha! Thanks for letting us know…I’ve never tried whole meal pasta before. I hope you get to try it with the lentil pasta soon. Happy holidays!
Love your blog. Quick question – I plan to make this recipe this weekend (looks so, so good!). Do you think I could use my pressure cooker and just cut the time in half? I’m not trying to be lazy, it’s just that I love the PC & cutting down on time, no matter how little, always appeals to me. Thank you in advance for any suggestion you might have.
Best,
Mary
Hi Mary! Thank you for your positive feedback. I’m not sure how it would turn out in the pressure cooker as I’ve never used one before. If you do try it, let us know how it turns out. Have a great day! Tedi
This looks amazing! I think I’ll make it for dinner tonight. I was looking for a quick easy meal for after work!
Hi Racheal, awesome! I hope you liked it!!
just made this last night and my husband and i agree that it literally was one of the best pasta dishes i’ve ever had! i love that it was so quick and easy to make. the only thing i changed was i used brown rice pasta in place of the lentil (my store ran out) and it still was AMAZING! thanks 🙂
Hi Giana, your comment made me so happy!! Thank you for sharing!! Good to know you liked it with the brown rice pasta. Thank YOU!
Hi I just have a question. I recently used the black bean version of this pasta- by Tolerant- in a similar type of dish. It didn’t cook nearly for 20 minutes but turned completely to mush. I followed cooking directions on package, so I’m not sure what went wrong. So when cooking this pasta for 20 minutes- it turned out okay? Thanks
Hi Mary, that’s interesting! I wonder if part of that has to do with the amount of starch in the lentils versus the black beans. Just a guess but I am not sure. Luckily, the lentil pasta definitely holds up and does not turn to mush!
Just made this for dinner tonight- turned out great! I could not find the red lentil pasta at my local grocery store so I used brown rice penne (gluten-free) pasta and then added ground turkey to it for added protein. My fiancé is rather picky but he enjoyed it as well! So easy, will definitely make this again! Next time I will try to order the lentil pasta online.
Hi Tamara! Thank you for the positive feedback! I’m glad to hear you and your fiancé liked it. Especially given that you said he can be rather picky. 🙂 I’m also glad to hear it worked with the brown rice penne. Thank you for the info and for stopping by my site!
The flavor is really good. I tried Quinoa noodles and they fell apart. However, I sprinkled some nutritional yeast and it added a cheesy flavor. Delicious
Hi Barbara! Thanks for filling us in on the quinoa pasta. Good to know. So glad you like the flavor!
Hello! This recipe looks amazing! Would alfredo sauce work with red lentil pasta as well? I have never used lentil pasta before and I have some of my cauliflower alfredo sauce leftover, I’m wondering if I can combine the two! Thanks!
I bet that would be delicious! I pretty much sub lentil pasta for any normal pasta dish. Let us know how it turns out if you try it! -Tedi
Wow, I think our Garlic and Herb Bubble Bread (it’s gluten free of course) would be a delicious complement to this mouth-watering pasta.
Hey Sean! Awesome. I’ll have to check it out.
I’m trying this this week, I’m so excited! I’m so new to cooking so fingers crossed. I have petite diced tomatoes here, do you think that will work or should I get regular diced tomatoes?
Hi Gracey! Sorry for the delayed response! Thanks so much for checking out the recipe. It’s a pretty good recipe for a new chef! 🙂 The petite diced tomatoes will work just fine. Hope you enjoy!
I like the look of this ,BUT,will try with actual red lentils and Spelt Fusilli
Hi Ron! I bet that will taste great!
I can’t find any lentil pasta at the grocery stores in my area. However, I did find garbanzo penne. Would this be fine?
Hey Keshia! I haven’t tried it with garbanzo pasta but I’m sure it will turn out tasty, even if not exactly the same. Let me know if you try it…I’m curious to know how it turns out with the garbanzo pasta. And you can always use normal pasta if you want, too! Thanks for stopping by. 🙂
I just tried this with garbanzo pasta. I had to use half the amount of broth, and it doesn’t get creamy like I imagine the lentil pasta would, but still very tasty!
Hi Lisa, so glad to hear it was tasty even if it turned out a little different with the garbanzo pasta. The commenter right before you (Barbara) said she tried it with quinoa pasta and it didn’t turn out the same either…but still tasted good. This is all good information for me to know as I’ve only ever made it with the lentil pasta. Thank you for your feedback and for checking out my blog!
Thanks for the recipe. I tried this tonight with some modifications including subbing in garbanzo pasta. The dish wasn’t exactly creamy, but the broth was thick and tasty. The olive oil is really important for the sauce–I’d even recommend adding a bit more to each bowl as it’s served. Fats like olive oil are so important for good health!
Hi JR! Thanks for the feedback. I haven’t tried it yet with garbanzo pasta but it sounds like a good idea!
Tedi – I think this is dinner tonight! I’m curious… what makes this dish creamy? How??
Hi Lou! Thanks for stopping by! I hope you like this recipe. The starch from the lentil pasta is what lends it that creamy texture. Enjoy your dinner!
Thank you thank you thank you… My picky toddlers just ate 3 helpings! I feel so good about them eating this meal. All
Organic and not overly processed! ?
Hi Jess! Thank you so much for this nice comment!! I am so happy to hear your toddlers liked it. Your comment made my day!
Just bought red lentil pasta from Costco today…will be trying this tonight.
Hi Abby! That’s awesome! I hope you enjoy it 🙂
This was absolutely delish! Thanks for sharing 🙂
Hi Jade!! I’m so, so happy to hear you l liked it!! Thank you for taking the time to let me know. I really appreciate it. 🙂
What a totally new way of cooking pasta, had never thought of mixing all the ingredients!
Hi Lily! Hope you enjoy if you try it!! Thanks for stopping by!!
I’ve never heard of lentil pasta. Your recipe looks delicious, so I guess I’ll have to see if I can find it.
Hi Debbie! Awesome. Sounds great! I hadn’t heard of it until a few months ago either.
I need to get my hands on some lentil pasta, I’ve been hearing wonderful things about it. Then I’ll have to try this… I love one-pot pasta dishes:). Maybe it’s my browser, but your pictures aren’t displaying properly for me.
Yes definitely try lentil pasta!! And thank you so much for the heads up about the pics. That sucks! Will try to figure it out.
Hi is it a low fat low calorie dish please.
Hi Amanda,
The dish is low fat since it is made completely of legumes, vegetables and herbs. The only high fat per calorie ingredient is the olive oil, but the recipe only requires a little bit. I am not sure about the calories as with a plant-based diet all calories come from nutrient dense foods, so calorie counts don’t matter. It is definitely a very healthy alternative for pasta. I hope you enjoy it if you end up trying it! Be well. -Tedi
Yummm!!! love the simplicity of this recipe! I could eat this whole pot right now!
Thanks Rachel! So simple and so delicious!