This post is sponsored by the Plant-Based promotion at Publix. The opinions and text are all mine.

This red lentil pasta recipe is rich and creamy and completely plant-based! The pasta and vegetables cook in one pot for a delicious dinner that comes together easily.

As a vegetarian, I’m always looking for new ways to add a little more protein to my diet. One of my favorite tricks is to use pasta made from beans or lentils. It’s an easy way to boost the protein in my dinner without any extra work! The red lentil pasta from Barilla has been one of my go-to pantry staples, so I decided to use it as the base for this delicious recipe.

Life has been busy lately, and I’ve been loving the simplicity of one-pot meals, so I decided to create a creamy pasta dish that could cook all together. The pasta simmers in the sauce for tons of flavor, and it helps create a mostly hands-off recipe.

Ingredients & Substitutions

  • Pasta– I used Barilla’s Red Lentil Penne pasta. Barilla also makes chickpea pasta, so be sure to try that, too!
  • Plant-based butter– Rather than using traditional butter, I used Kite Hill’s Buttery Spread to keep this recipe vegan.
  • Onion– I used a yellow onion but white is fine, too!
  • Garlic– Garlic is a must! I get the pre-peeled whole cloves and mince them in a garlic press.
  • Red pepper flakes– This adds a spicy flavor, but if you want to keep this recipe milder or kid-friendly, you can leave them out.
  • Oregano– I love the savory, earthly flavor that dried oregano adds to this dish. You could substitute with an Italian seasoning blend, which tends to rely heavily on oregano.
  • Broth– I like using vegetable broth to simmer the pasta, so it adds even more flavor.
  • Marinara sauce– Pick your favorite marinara sauce! I look for a sauce without added sugar.
  • Tomatoes– Fire-roasted diced tomatoes are my favorite, but regular diced tomatoes will work just fine.
  • Spinach– A few handfuls of spinach are an easy way to add more greens to this meal.
  • Plant-based cream cheese– Kite Hill’s plant-based cream cheese is so rich and creamy– you wouldn’t know it’s vegan! Just a bit of this helps create a velvety, creamy sauce.
  • Marcona almonds– I found that chopped Marcona almonds were a wonderful substitute for Parmesan cheese. They added a salty, umami flavor without any dairy!

I snagged all of these ingredients at Publix, and right now, they’re running some great deals on a few of my favorite plant-based products! Barilla Red Lentil pasta is 2 for $5, and Kite Hill Plant-Based Butter Alternative is 2 for $8. Mariani Marcona Almonds are on sale, too, so stock up! Check out the Extra Savings flyer in the store, or online or look for shelf signs in the store to see the savings during the promotion. (If you don’t see it at the kiosk at the store’s entrance, just ask customer service for a flyer!)

How to Make Red Lentil Pasta

Frequently Asked Questions

Is this recipe healthy? Yes! This dish is loaded with protein and fiber thanks to the red lentil pasta, and it’s filled with vegetables. You could add additional protein to this dish if you like, but I can tell you it’s quite filling as-is! If you’re concerned about sodium, be sure to use low sodium vegetable broth and no-salt-added diced tomatoes.

Can I freeze this recipe? I wouldn’t recommend freezing the leftovers, as the sauce doesn’t freeze well. But it will stay fresh in the fridge for up to 3 days. To reheat, divide into portions and microwave on 50% power, stirring every minute, until heated through.

Can I make this kid-friendly? Absolutely! To make this recipe kid-friendly, I recommend skipping the red pepper flakes. You can always add them to your own plate once you’ve dished up the recipe! The red pepper flakes are the only ingredient that makes this recipe spicy, so it’s easy to make this recipe mild.

What to Serve with Pasta?

If you’re looking for a good side dish, I recommend a salad like this citrus poppy seed salad or a batch of air fryer broccoli. You could also pair it with any of the recipes on this list of the best pasta side dishes!

Print
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One Pot Red Lentil Pasta

  • Author: Liz Thomson
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: Serves 4
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Description

This red lentil pasta recipe is rich and creamy and completely plant-based! The pasta and vegetables cook in one pot for a delicious dinner that comes together easily.


Ingredients

Units Scale
  • 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 (8.8oz) box Barilla Red Lentil Pasta
  • 2 cups vegetable broth
  • 1 cup marinara sauce
  • 1 15oz can diced fire-roasted tomatoes
  • 1 cup baby spinach
  • 1/2 cup Kite Hill Plant-Based Cream Cheese
  • 2 tablespoons finely chopped Marcona Almonds


Instructions

  1. In a large skillet, add the plant-based butter and cook over medium heat for 30 seconds until melted.
  2. Add the diced onion and cook for 6-7 minutes until the onion is softened.
  3. Add the garlic, red pepper flakes, and oregano and continue to cook for 1 minute.
  4. Add the red lentil pasta, vegetable broth, marinara sauce, and fire-roasted tomatoes.
  5. Cover with a lid and bring to a boil.
  6. Reduce heat to a simmer and continue to simmer for 7-8 minutes or until the pasta is al dente.
  7. Stir in spinach and let sit for 1 minute to allow the spinach to wilt.

  8. Stir in the plant-based cream cheese and top with chopped almonds.

Keywords: vegan red lentil pasta