This uniquely delicious pasta sauce is made with red lentils and goat cheese for a creamy sauce that is packed with protein and fiber. Enjoy it over whole wheat pasta for a hearty meatless meal!

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I love using lentils to add a little extra protein and fiber to my meal. This creamy red lentil pasta sauce is the perfect way to add a plant-based boost of protein to this pasta dish! Tangy goat cheese gives the sauce a delicious creamy texture and each serving of this recipe contains 20g of protein!

How to Make Creamy Lentil Pasta Sauce

In a large non-stick skillet, heat the olive oil over medium heat. Add the shallot and garlic and cook for two minutes.
Add the tomato paste and tomatoes and continue to cook for 2 minutes, stirring to coat the vegetables with the tomato paste.
Add the vegetable broth and lentils and stir to combine. Once the mixture is boiling, reduce heat to medium and simmer for 12-15 minutes or until the lentils are soft.
Reduce heat to low and stir in the goat cheese and spinach. Stir until the goat cheese has melted into the sauce and the spinach is wilted.
Add the cooked pasta. Thin out the sauce with a little pasta water, if needed. Season with salt and crushed red pepper flakes.

The Best Goat Cheese for Pasta

I recommend using a 4-ounces of plain, unflavored goat cheese. Do not buy pre-crumbled goat cheese. Crumbled cheese has anti-caking agents added to keep it from clumping, but doesn’t melt as well as a log of goat cheese. I used some from a local farm and it was so creamy with just the right amount of tang.

red lentils

How to Sort Lentils

When a recipe says to “sort” the lentils, this means removing any small stones or debris from the lentils before cooking them. I rinse them in a mesh strainer and give them a shake to ensure I don’t see any debris in the lentils. Discard any lentils that are discolored, shriveled, or have obvious signs of damage.

My Favorite Pasta

You can use any type of pasta for this recipe but I recommend a short noodle such as penne, cavatappi, rotini, or rigatoni. I used Barilla’s protein plus pasta to give this recipe more protein and fiber. You could also use whole wheat pasta, chickpea pasta, or gluten-free pasta.

How to Store Leftovers

You can store the leftover pasta in an airtight container in the fridge for up to 4 days. If I plan on reheating leftovers, I like to save a little bit of pasta water. I sprinkle 1-2 tablespoons of leftover pasta water on top of the pasta and then reheat in the microwave. This helps prevent the pasta from drying out. You can do this with tap water as well. I do not recommend freezing this recipe.

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Creamy Red Lentil Pasta Sauce

Creamy Red Lentil Pasta Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: Serves 4
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian
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Description

This uniquely delicious pasta sauce is made with red lentils and goat cheese for a creamy sauce that is packed with protein and fiber. Enjoy it over whole wheat pasta for a hearty meatless meal!

Ingredients

Units Scale
  • 1 tablespoon extra-virgin olive oil
  • 1 small shallot, chopped
  • 2 teaspoons minced garlic
  • 1 tablespoon tomato paste
  • 8 ounces cherry tomatoes, halved
  • 1/4–1/2 teaspoon red pepper flakes
  • 2 cups vegetable broth
  • 1/2 cup red lentils, picked over and rinsed
  • 8 ounces whole wheat pasta
  • 4 ounces (1 cup) goat cheese, crumbled

Instructions

  1. In a large non-stick skillet, heat the olive oil over medium heat.
  2. Add the shallot and garlic and cook for 2 minutes.
  3. Add the tomato paste and tomatoes and continue to cook for 2 minutes, stirring to coat the vegetables with the tomato paste.
  4. Add the vegetable broth and lentils and stir to combine.
  5. Cover and increase heat to high.
  6. Once the mixture is boiling, reduce heat to medium and simmer for 12-15 minutes or until the lentils are soft.
  7. While the lentils are cooking, bring a large pot of water to a boil and cook the pasta according to package directions. Reserve ½ cup of the pasta water.
  8. Reduce heat to low and stir in the goat cheese and spinach. Stir until the goat cheese has melted into the sauce and the spinach is wilted.
  9. Add the cooked pasta. Thin out the sauce with a little pasta water, if needed.
  10. Season with salt and crushed red pepper flakes.