Description
A hearty and nourishing lentil pasta tossed in a flavorful tomato-based sauce with lentils, herbs, and simple pantry ingredients for a comforting, wholesome meal.
Ingredients
- 12 ounces lentil pasta
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 1/2 cups cooked lentils
- 1 can (14.5 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1/2 cup vegetable broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/4 cup fresh basil, chopped
- 1/3 cup grated Parmesan cheese
Instructions
- Cook the lentil pasta according to package instructions. Drain and set aside.
- Heat olive oil in a large pan over medium heat.
- Add the chopped onion and sauté until soft and translucent.
- Stir in the garlic and cook for about 30 seconds until fragrant.
- Add the cooked lentils, crushed tomatoes, tomato paste, vegetable broth, Italian seasoning, salt, black pepper, and red pepper flakes.
- Simmer the sauce for 10–15 minutes, stirring occasionally, until slightly thickened.
- Add the cooked pasta to the sauce and toss until evenly coated.
- Remove from heat and stir in fresh basil.
- Serve warm, topped with grated Parmesan cheese.
Notes
- Add extra broth if the sauce becomes too thick.
- Canned lentils work well if drained and rinsed.
- Adjust red pepper flakes to control heat.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 11 g
- Protein: 22 g
- Cholesterol: 10 mg
