Why You’ll Love This Recipe
This dish is perfect for anyone looking for a delicious, nutritious, and easy-to-make dinner. The red lentil pasta provides a rich source of protein and fiber, while the combination of marinara sauce, spinach, and plant-based cream cheese makes for a creamy, flavorful sauce. It’s an ideal recipe for busy weeknights because it all cooks in one pot, cutting down on both prep time and cleanup.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 tablespoons Kite Hill Plant-Based Butter
- 1 small onion, diced
- 3 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon dried oregano
- 1 cup red lentil pasta
- 1 cup vegetable broth
- 1 cup marinara sauce
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 2 handfuls spinach
- 3 tablespoons plant-based cream cheese
- 1/4 cup chopped Marcona almonds
Directions
- In a large skillet, melt the plant-based butter over medium heat. Add the diced onion and cook until softened.
- Add the garlic, red pepper flakes, and oregano, stirring until fragrant.
- Stir in the red lentil pasta, vegetable broth, marinara sauce, and fire-roasted tomatoes. Bring to a simmer.
- Let the pasta cook, uncovered, for about 10-12 minutes, or until the pasta is tender and most of the liquid has absorbed.
- Stir in the spinach and let it wilt for about a minute.
- Add the plant-based cream cheese and stir until melted and the sauce is creamy.
- Top with chopped Marcona almonds and serve hot.
Servings and Timing
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Variations
- Add protein: For extra protein, add cooked chickpeas or tofu cubes.
- Spice it up: Add more crushed red pepper flakes or a dash of cayenne pepper for extra heat.
- Swap the greens: If you don’t have spinach, use kale, arugula, or any leafy greens you prefer.
- Noodles: You can also swap the red lentil pasta for any gluten-free pasta or whole wheat pasta.
Storage/Reheating
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, microwave on 50% power, stirring every minute until heated through. Avoid freezing the leftovers, as the sauce doesn’t freeze well.
FAQs
Is this recipe healthy?
Yes! Red lentil pasta is high in protein and fiber, making it a nutritious meal choice. Plus, the dish includes plenty of vegetables and plant-based ingredients.
Can I freeze this recipe?
It’s not recommended to freeze this dish, as the sauce may not freeze well. However, it will last for up to 3 days in the fridge.
Can I make this kid-friendly?
Absolutely! Simply omit the red pepper flakes for a mild version. You can add them to your own portion if you prefer some spice.
What can I serve with this pasta?
This pasta pairs wonderfully with a simple salad or roasted vegetables. Consider trying a citrus poppy seed salad or air fryer broccoli for a perfect side.
Can I use regular pasta instead of red lentil pasta?
Yes, you can substitute any type of pasta you like. However, red lentil pasta adds a nutritious boost of protein and fiber.
How do I make the sauce creamier?
Add a bit more plant-based cream cheese or try adding some plant-based milk if you prefer a creamier sauce.
Can I use a different type of plant-based butter?
Yes, you can use any plant-based butter or oil you prefer for this recipe.
Is this recipe gluten-free?
Yes, if you use gluten-free pasta, this dish is entirely gluten-free.
Can I add other vegetables?
Yes, feel free to add any other vegetables you like, such as bell peppers, zucchini, or mushrooms.
How spicy is this recipe?
This recipe has a mild heat from the red pepper flakes. If you want it spicier, add more flakes or cayenne pepper.
Conclusion
One Pot Red Lentil Pasta is the perfect meal for busy nights when you need something quick, delicious, and nourishing. The creamy sauce, protein-packed pasta, and fresh vegetables combine into a dish that’s sure to satisfy. Whether you’re vegan, vegetarian, or simply looking for a new pasta recipe, this dish is a great choice that’s both easy to make and full of flavor.
One Pot Red Lentil Pasta
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner, One-Pot Meals
- Method: Stovetop
- Cuisine: Vegan, Italian-Inspired
- Diet: Vegan
Description
This One Pot Red Lentil Pasta is a creamy, protein-packed, and plant-based dish perfect for a quick and easy dinner. With red lentil pasta, marinara sauce, and plant-based cream cheese, this dish is both nourishing and satisfying. Everything cooks in one pot, making cleanup a breeze!
Ingredients
- 2 tbsp Kite Hill Plant-Based Butter
- 1 small onion, diced
- 3 cloves garlic, minced
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp dried oregano
- 1 cup red lentil pasta
- 1 cup vegetable broth
- 1 cup marinara sauce
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 2 handfuls spinach
- 3 tbsp plant-based cream cheese
- 1/4 cup chopped Marcona almonds
Instructions
- In a large skillet, melt the plant-based butter over medium heat. Add diced onion and cook until softened.
- Add garlic, red pepper flakes, and oregano, stirring until fragrant.
- Stir in red lentil pasta, vegetable broth, marinara sauce, and fire-roasted tomatoes. Bring to a simmer.
- Cook uncovered for 10-12 minutes, or until the pasta is tender and most of the liquid has absorbed.
- Stir in spinach and let it wilt for about a minute.
- Add plant-based cream cheese and stir until melted and creamy.
- Top with chopped Marcona almonds and serve hot.
Notes
- For extra protein, add chickpeas or tofu.
- Adjust spice levels by increasing or decreasing the red pepper flakes.
- Store leftovers in the fridge for up to 3 days.
