Name: Lentil Pasta with Mushroom and Balsamic Marinara Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 10 ounces pappardelle pasta; 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; 1 teaspoon balsamic vinegar; 1 teaspoon tamari; 1½ cups cooked green or French green lentils (from ½ cup dry lentils); 24 ounces marinara sauce; ½ cup Parmesan cheese or vegan Parmesan; Fresh parsley (for garnish)

Jump to Recipe· 4.3 from 6 reviews

If you’re craving a wholesome, comforting meal that combines rich flavors and hearty textures, this Lentil Pasta with Mushroom and Balsamic Marinara Recipe is exactly what you need. It takes simple, everyday ingredients like lentil pasta, earthy cremini mushrooms, and a tangy balsamic-spiked marinara sauce and turns them into a satisfying dish that feels both nourishing and indulgent. Whether you’re a busy weeknight cook or a passionate foodie, this recipe will quickly become a favorite in your meal rotation because it’s packed with flavor, plant-based protein, and a depth that will leave your taste buds singing with joy.

Ingredients You'll Need

The image shows a white square bowl filled with light yellow wide pasta ribbons on the left side. To its right, there is a gray round bowl filled with brown lentils and a silver spoon resting inside it. Below that, there is a white round bowl containing finely chopped brown mushrooms. Near this bowl, a small round light-colored bowl holds chopped white onions. Another small glass round bowl contains small diced orange carrots with green parsley sprigs beside it. Above the bowls, there is a bottle of dark soy sauce, a bottle of light olive oil, a jar of red tomato sauce, and a large piece of pale yellow cheese on white parchment paper. All items are placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

This recipe shines because each ingredient plays an essential role — from bringing vibrant colors to layering on robust flavors and textures that make every bite exciting. You don’t need a pantry full of fancy stuff; just good, wholesome staples that come together perfectly.

10 ounces pappardelle pasta: Wide ribbons are ideal for holding the hearty sauce and lentils perfectly with every forkful.
2 tablespoons extra-virgin olive oil: Adds richness and helps sauté the vegetables to golden tenderness.
½ medium yellow onion (diced): Offers a mild sweetness and depth that forms the flavor base.
1 medium carrot (finely chopped): Brings a subtle, natural sweetness and a pop of vibrant orange to the dish.
8 ounces cremini mushrooms (stemmed and finely chopped): Earthy and meaty, mushrooms add umami and texture that make this dish so satisfying.
3 garlic cloves (chopped): Infuses the sauce with aromatic warmth and a burst of savory flavor.
½ teaspoon sea salt: Enhances all the flavors while keeping the dish balanced.
Freshly ground black pepper: Adds a subtle kick and complexity.
1 teaspoon balsamic vinegar: Brightens the marinara sauce with a sweet and tangy edge.
1 teaspoon tamari: Injects a savory, soy-like depth that enriches the sauce beautifully.
1½ cups cooked green or French green lentils (from ½ cup dry): Provides protein, texture, and earthy flavor, making the meal hearty and filling.
24 ounces marinara sauce: A rich base that brings acidity, tomato sweetness, and a comforting familiarity.
½ cup Parmesan cheese or vegan Parmesan (for serving): Adds a nutty, salty finish to top off the plate perfectly.
Fresh parsley (for garnish): Offers a fresh, herbaceous brightness that livens up the presentation.

How to Make Lentil Pasta with Mushroom and Balsamic Marinara Recipe

Step 1: Cook the Pasta

Start by bringing a large pot of salted water to a boil. Cooking the pappardelle according to package instructions until al dente is crucial because you want that perfect tender bite that holds up to the thick sauce. Once cooked, drain the pasta and toss it lightly with olive oil to prevent sticking. Setting it aside now makes sure it’s ready to soak up the delicious sauce later without turning mushy.

Step 2: Sauté the Vegetables

In a large skillet, heat the olive oil over medium heat. Toss in the diced onion and finely chopped carrot, cooking them gently for about 5 to 8 minutes until they soften and sweeten. Adding the finely chopped cremini mushrooms, garlic, sea salt, and freshly ground black pepper transforms this base into a deeply savory mixture. Keep stirring as the mushrooms cook down and develop that signature tender texture with concentrated flavor over another 5 to 8 minutes.

Step 3: Build the Sauce

To this savory vegetable mix, stir in the balsamic vinegar and tamari, which bring a tangy and umami punch, elevating the marinara sauce’s flavor profile dramatically. Add the cooked lentils and then pour in the marinara sauce itself. Simmer everything together for a couple of minutes until the sauce is thick, combined, and heated through, ensuring every ingredient mingles in perfect harmony.

Step 4: Combine Pasta and Sauce

Finally, add the warm pappardelle to the skillet and gently toss everything to marry the pasta with that luscious mushroom and balsamic marinara. Each ribbon of pasta generously coated means every bite is a perfect balance of tender, tangy, and hearty textures. Portion it out onto plates and prepare to finish it off beautifully.

How to Serve Lentil Pasta with Mushroom and Balsamic Marinara Recipe

The image shows a white pot filled with wide, flat pasta ribbons mixed in a rich, chunky red tomato sauce with visible lentils and small pieces of vegetables, creating a hearty and thick texture. A woman's hand is holding black tongs stirring the pasta in the pot, adding movement to the scene. The background is a white marbled surface with a wedge of old cheese and fresh green herbs lying nearby. The overall colors focus on the warm yellow of the pasta, deep red of the sauce, and small green accents from the lentils and herbs. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh parsley sprinkled on top lends a bright, herbal note and a lovely pop of green that makes the dish feel fresh and inviting. A generous grating of Parmesan cheese or its vegan alternative adds a nutty, salty layer that brings the flavors full circle, making your Lentil Pasta with Mushroom and Balsamic Marinara Recipe truly irresistible.

Side Dishes

This dish stands out as a complete meal but pairs wonderfully with simple sides like a crisp green salad or roasted seasonal vegetables. A crusty baguette or garlic bread is also a fantastic choice to scoop up any extra sauce and add a crispy contrast to the tender pasta.

Creative Ways to Present

Try serving this in rustic bowls with a drizzle of extra virgin olive oil on top for added richness and sheen. Adding toasted pine nuts or walnuts brings crunchy texture, and swapping parsley for fresh basil can shift the flavor profile slightly for a summery twist. For a fun family-style presentation, serve the pasta hot out of the skillet right at the table and watch everyone dig in happily.

Make Ahead and Storage

Storing Leftovers

Store any leftover Lentil Pasta with Mushroom and Balsamic Marinara Recipe in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen when chilled, making it a fantastic next-day meal.

Freezing

You can freeze the pasta and sauce separately for best results. Place cooled portions in freezer-safe containers or bags and freeze for up to 2 months. When ready, thaw overnight in the refrigerator for a quick weeknight dinner rescue.

Reheating

Reheat gently on the stovetop over low-medium heat, adding a splash of water or olive oil to loosen the sauce if it has thickened. Stir occasionally to heat evenly without drying out the pasta. The reheated Lentil Pasta with Mushroom and Balsamic Marinara Recipe tastes just as wonderful as fresh!

FAQs

Can I use other types of pasta for this recipe?

Absolutely! While pappardelle works beautifully thanks to its wide shape, you can substitute with fettuccine, tagliatelle, or even penne. Just make sure to cook the pasta al dente for the best texture.

What if I don’t have balsamic vinegar?

In a pinch, you can use red wine vinegar with a small pinch of sugar or maple syrup to mimic the sweet tanginess balsamic brings, though the flavor will be slightly different.

Can I make this recipe vegan?

Yes! Simply use vegan Parmesan or omit the cheese altogether. The lentils and mushrooms provide plenty of savory satisfaction to stand on their own.

Are the lentils necessary?

The lentils add wonderful texture, protein, and make this dish more filling, but if you’re in a hurry, you can skip them — just know it’ll be less substantial.

How long does it take to cook from start to finish?

This recipe takes about 30 minutes total, making it perfect for a flavorful, hearty meal that doesn’t keep you in the kitchen all evening.

Final Thoughts

If you’re looking for a delicious and nourishing dish that feels like a warm hug on a plate, the Lentil Pasta with Mushroom and Balsamic Marinara Recipe is a must-try. It’s easy enough for weeknights but special enough to impress guests, packed with flavor, and satisfying in the best way possible. I encourage you to give it a go and watch this become one of your all-time favorite pasta dishes.

Lentil Pasta with Mushroom and Balsamic Marinara Recipe

Ingredients You'll Need