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.
