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Lentil Pasta Recipe

Lentil Pasta Recipe
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★★★★★

5.1 from 5 reviews

This hearty Lentil Pasta recipe combines tender pappardelle with a savory, vegetable-packed lentil marinara sauce. The dish is enriched with cremini mushrooms, carrots, and onion, then finished with a splash of balsamic vinegar and tamari for depth. Topped with Parmesan or vegan Parmesan and fresh parsley, it’s a comforting, protein-rich meal perfect for family dinners or a satisfying weeknight option.

Ingredients

Scale

Pasta

  • 10 ounces pappardelle pasta

Sauce and Lentil Mixture

  • 2 tablespoons extra-virgin olive oil (plus more for drizzling)
  • ½ medium yellow onion, diced
  • 1 medium carrot, finely chopped
  • 8 ounces cremini mushrooms, stemmed and finely chopped
  • 3 garlic cloves, chopped
  • ½ teaspoon sea salt
  • Freshly ground black pepper, to taste
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon tamari
  • 1½ cups cooked green or French green lentils (from ½ cup dry)
  • 24 ounces marinara sauce

For Serving

  • ½ cup Parmesan cheese or vegan Parmesan
  • Fresh parsley, for garnish

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pappardelle pasta and cook according to package instructions until al dente, usually around 7-9 minutes. Drain the pasta and toss it with a drizzle of olive oil to prevent sticking. Set aside.
  2. Prepare the Vegetables: Heat the 2 tablespoons of extra-virgin olive oil in a large skillet over medium heat. Add the diced onion and finely chopped carrot, cooking for 5 to 8 minutes, stirring occasionally until softened and fragrant.
  3. Sauté Mushrooms and Garlic: Add the stemmed and chopped cremini mushrooms, chopped garlic, sea salt, and freshly ground black pepper to the skillet. Cook for another 5 to 8 minutes, stirring occasionally, until the mushrooms are tender and have released their moisture.
  4. Add Flavorings and Lentils: Stir in the balsamic vinegar and tamari to the vegetable mixture, allowing the flavors to meld for about a minute. Add the cooked green lentils and marinara sauce, stirring well. Cook for 2 minutes or until the sauce is heated through and well combined.
  5. Combine Pasta and Sauce: Add the cooked pappardelle pasta directly into the skillet with the lentil marinara sauce. Toss gently to coat the pasta evenly with the sauce and warm everything together.
  6. Serve: Portion the lentil pasta onto plates. Sprinkle with Parmesan cheese or vegan Parmesan and garnish with fresh parsley. Serve immediately.

Notes

  • Use gluten-free pasta if you need a gluten-free version.
  • For a vegan option, substitute Parmesan with vegan Parmesan or nutritional yeast.
  • Cook lentils in advance or use canned lentils, drained and rinsed, to save time.
  • Adjust seasoning—salt and pepper—to taste before serving.
  • The balsamic vinegar adds a nice acidity and depth, but it can be omitted if unavailable.

Nutrition

Keywords: lentil pasta, vegetarian pasta recipe, lentil marinara, pappardelle with lentils, easy pasta dinner, healthy pasta recipe

Find it online: https://flavorsbymaya.com/lentil-pasta-recipe/