Description
This Lentil Pasta recipe combines hearty green lentils with sautéed vegetables and marinara sauce, served over tender pappardelle pasta. It's a nutritious, flavorful, and satisfying meal perfect for a quick weeknight dinner that offers plant-based protein and rich, comforting flavors.
Ingredients
Pasta
- 10 ounces pappardelle pasta
Sauce
- 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
To Serve
- ½ cup Parmesan cheese or vegan Parmesan
- Fresh parsley (for garnish)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and prepare the pappardelle pasta according to the package instructions, cooking until al dente. Drain the pasta and toss it with a drizzle of olive oil to prevent sticking. Set aside.
- Sauté vegetables: Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium heat. Add the diced onion and finely chopped carrot. Cook, stirring occasionally, for 5 to 8 minutes until the vegetables are softened. Add the chopped cremini mushrooms, garlic, sea salt, and freshly ground black pepper. Continue to cook for another 5 to 8 minutes, stirring occasionally, until the mushrooms are tender.
- Add flavorings and lentils: Stir in 1 teaspoon each of balsamic vinegar and tamari into the skillet. Then add the cooked green lentils and 24 ounces of marinara sauce. Stir well and cook for 2 minutes to combine the flavors and heat the sauce through.
- Combine with pasta and serve: Add the cooked pappardelle pasta directly into the skillet with the sauce mixture. Toss everything together until the pasta is well coated. Portion the pasta onto plates and serve topped with Parmesan or vegan Parmesan and fresh parsley for garnish.
Notes
- Use lentils that have been cooked in advance or canned lentils drained and rinsed for convenience.
- Adjust salt and pepper according to taste.
- For a vegan version, use vegan Parmesan cheese or omit the cheese entirely.
- You can substitute the pappardelle with any wide pasta like fettuccine or tagliatelle.
- Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days.
