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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


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.


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


  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