If you’re craving a hearty, flavor-packed dinner that comes together in under 30 minutes, this Lentil Pasta is about to be your new weeknight hero. Velvety ribbons of pappardelle get tossed with earthy lentils, a rich veggie-packed sauce, and a sprinkle of Parmesan (or vegan Parm!), for a meal that’s cozy, wholesome, and absolutely irresistible.
Why You’ll Love This Recipe
- Protein-Packed Comfort: Lentils turn classic pasta into a substantial and satisfying meal—no meat needed.
- One-Skillet Sauce: The rich, savory sauce comes together quickly, bubbling away with mushrooms, carrots, and a splash of balsamic for irresistible depth.
- Flexible & Weeknight-Friendly: You’ll have dinner on the table in 30 minutes, with easy ingredient swaps to suit what you already have.
- Cozy, Family-Approved Flavor: Every forkful of this Lentil Pasta is loaded with comforting taste and cheerful color—kids and grown-ups both clean their plates!
Ingredients You’ll Need
You won’t need a long list of specialty items to make Lentil Pasta extraordinary—just a handful of fresh, everyday ingredients thoughtfully paired. Each one has a purpose, adding body, brightness, or umami goodness to the finished dish.
- Pappardelle Pasta: Wide, ribbon-shaped noodles scoop up all the chunky sauce—feel free to substitute another pasta shape you love.
- Extra-Virgin Olive Oil: Adds silkiness and helps sauté the veggies for a gorgeous, fragrant foundation.
- Yellow Onion: Diced onion mellows and sweetens as it cooks, forming the savory backbone of the sauce.
- Carrot: Finely chopping helps it blend right in, lending subtle earthy sweetness and a pop of color.
- Cremini Mushrooms: When sautéed, they add savoriness and depth, making the sauce rich and almost meaty.
- Garlic: Chopped fresh garlic infuses the entire dish with aromatic punch—it’s essential!
- Sea Salt & Freshly Ground Black Pepper: Bring out all the flavors and add just the right seasoning.
- Balsamic Vinegar: Just a splash brightens and balances the sauce with subtle acidity.
- Tamari: This umami-rich soy sauce alternative deepens the overall flavor (use regular soy sauce in a pinch).
- Cooked Green or French Green Lentils: Lentils are the heart of this pasta—satisfying, nutritious, and oh-so-tender.
- Marinara Sauce: Choose a quality jarred or homemade sauce you love; it becomes the lush base for your Lentil Pasta.
- Parmesan Cheese or Vegan Parmesan: Adds a salty, nutty finish—use your favorite for a classic or vegan option.
- Fresh Parsley: A sprinkle at the end wakes up the dish with color and a fresh note.
Variations
Lentil Pasta is a dream for customization! Whether you’re cooking for different dietary needs or just looking to use up what’s in your fridge, you can make this recipe totally your own in a snap.
- Gluten-Free Lentil Pasta: Swap in your favorite gluten-free pasta—brown rice, chickpea, or lentil-based noodles all work beautifully here.
- Vegan Cheese: Use vegan Parmesan or nutritional yeast to keep things plant-based yet deeply savory.
- Load Up on Veggies: Toss in chopped spinach, zucchini, or bell peppers with the mushrooms for extra nutrients and garden-fresh flavor.
- Spicy Kick: Add a pinch of red pepper flakes or a splash of hot sauce to the sauce if you like a little heat.
How to Make Lentil Pasta
Step 1: Cook the Pappardelle
Bring a big pot of generously salted water to a rolling boil. Drop in your pappardelle pasta and cook just until al dente—it should still have a little bite! Drain well, then toss with a drizzle of olive oil so the noodles stay silky and separate while you work on the sauce. Set aside and get ready for the veggie magic to begin.
Step 2: Sauté the Veggies
Heat olive oil in a large skillet over medium heat. Add the diced onion and finely chopped carrot, cooking and stirring occasionally for 5 to 8 minutes, until everything softens and turns fragrant. Next, stir in the chopped mushrooms, garlic, salt, and plenty of black pepper, cooking another 5 to 8 minutes. You want the mushrooms to release their juices and become deeply golden and tender.
Step 3: Build the Sauce
Once your veggies are glistening and delicious, stir in the balsamic vinegar and tamari for a burst of depth. Immediately add the cooked lentils and pour in the marinara sauce. Simmer everything together for about 2 minutes, just until heated through and thickened. The lentils soak up all those lovely flavors!
Step 4: Combine and Serve
Gently toss the cooked pappardelle into your sauce, making sure every ribbon is coated and mingled with the chunky lentil mixture. Portion the Lentil Pasta onto plates or into warm shallow bowls. Shower with plenty of Parmesan (or vegan Parm!), a handful of fresh parsley, and—if you’re feeling fancy—a swirl of extra olive oil. Dinner is ready!
Pro Tips for Making Lentil Pasta
- Perfect Lentil Texture: Cook your lentils just until tender but not mushy—they should hold their shape and add lovely body to the sauce.
- Sauté for Richness: Let those mushrooms get deeply golden before adding liquids—caramelization brings out amazing savory flavor.
- Choose a Great Marinara: Because the sauce is a big star, use one you truly love; homemade or store-bought, quality really shines through in Lentil Pasta.
- Reserve Pasta Water: If your sauce gets too thick, a splash of starchy pasta water can help loosen and coat the noodles beautifully.
How to Serve Lentil Pasta
Garnishes
A finishing shower of freshly grated Parmesan (or vegan Parm), a sprinkle of flaky parsley, and a drizzle of your best olive oil truly elevate Lentil Pasta. For a punchy twist, try a few grinds of black pepper or even some lemon zest just before serving.
Side Dishes
This hearty pasta pairs perfectly with a crisp green salad tossed in lemony vinaigrette and a side of garlicky toasted bread. If you’re looking to amp up the vegetables, roasted broccoli or a tangle of sautéed greens make excellent (and simple!) sides.
Creative Ways to Present
Try serving Lentil Pasta in shallow bowls topped with a dollop of ricotta or vegan cheese for a restaurant-style finish. For family dinners, pile the pasta onto a big platter, garnish generously, and let everyone help themselves. Individual mini ramekins or small pasta nests work beautifully for impressing guests at a dinner party!
Make Ahead and Storage
Storing Leftovers
Let any leftover Lentil Pasta cool completely, then transfer to an airtight container. It will keep in the fridge for up to four days—perfect for easy lunches or a quick dinner another night!
Freezing
Lentil Pasta freezes surprisingly well! Portion into individual containers and freeze for up to two months. Let it thaw in the fridge overnight before reheating for best texture.
Reheating
For best results, reheat Lentil Pasta gently on the stovetop with a splash of water or extra marinara sauce to revive its saucy texture. Microwaving works too—just cover your dish and heat in short bursts, stirring between each to ensure even warming.
FAQs
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Can I use canned lentils instead of cooking them from scratch?
Absolutely! Just drain and rinse canned lentils well before adding—about 1½ cups replaces the cooked lentils in the recipe. They work beautifully and save even more time.
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What kind of pasta works best if I don’t have pappardelle?
Any hearty pasta with a larger surface area works well—try fettuccine, tagliatelle, rigatoni, or even penne. Lentil Pasta is flexible and delicious with almost any noodle shape!
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Is it possible to make this recipe completely vegan?
Yes! Simply use your favorite vegan Parmesan or nutritional yeast in place of dairy-based cheese. The sauce and all other ingredients are already plant-based.
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How do I keep the pasta from sticking together before adding the sauce?
Be sure to toss the freshly cooked pasta with a little olive oil after draining—this coats the noodles lightly and keeps them from clumping as they cool.
Final Thoughts
If you’re looking for a dinner that delivers on taste, nutrition, and ease, Lentil Pasta truly ticks all the boxes. I can’t wait for you and your loved ones to dig in! Give this recipe a try, and let each bite remind you that simple, wholesome food can be the most comforting of all.
Print
Lentil Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Stovetop
- Method: Stovetop
- Diet: Vegetarian
Description
A flavorful and hearty lentil pasta dish that combines pappardelle pasta with a savory mushroom and lentil marinara sauce, topped with Parmesan cheese and fresh parsley.
Ingredients
Pasta:
- 10 ounces pappardelle pasta
Sauce:
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1/2 medium yellow onion, diced
- 1 medium carrot, finely chopped
- 8 ounces cremini mushrooms, stemmed and finely chopped
- 3 garlic cloves, chopped
- 1/2 teaspoon sea salt
- Freshly ground black pepper
- 1 teaspoon balsamic vinegar
- 1 teaspoon tamari
- 1 1/2 cups cooked green or French green lentils, from 1/2 cup dry
- 24 ounces marinara sauce
- 1/2 cup Parmesan cheese or vegan Parmesan, for serving
- Fresh parsley, for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pappardelle pasta according to package instructions until al dente. Drain and toss with olive oil.
- Prepare the Sauce: Heat olive oil in a skillet. Sauté onion and carrot until softened. Add mushrooms, garlic, salt, and pepper. Cook until mushrooms are tender.
- Add Flavor: Stir in balsamic vinegar, tamari, lentils, and marinara sauce. Cook until heated through.
- Combine and Serve: Add cooked pasta to the skillet. Toss to combine. Serve with Parmesan and parsley.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8g
- Sodium: 610mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 5mg
