Creamy Lentil Pasta Bowl (Print-Friendly Version)
A nourishing pasta dish in a velvety lentil and tomato sauce, infused with herbs, and finished with creamy coconut milk.
# What You'll Need:
→ Vegetables and Aromatics
01 -
1 tablespoon extra virgin olive oil
02 -
1 large onion, finely chopped (approximately 1.5 cups)
03 -
2–3 cloves garlic, minced
04 -
2 medium carrots, finely chopped or grated (about 1 cup)
05 -
2 stalks celery, finely chopped (about 1 cup)
→ Sauce Base and Legumes
06 -
1 cup red lentils, rinsed thoroughly
07 -
400 g crushed tomatoes, undrained
08 -
4 cups low-sodium vegetable broth
→ Herbs and Spices
09 -
1 teaspoon dried oregano or Italian seasoning
10 -
1/2 teaspoon dried basil
11 -
1/2 teaspoon smoked paprika (optional)
→ Creamy Elements
12 -
120 ml full-fat coconut milk (from a can) or heavy cream
13 -
2 tablespoons nutritional yeast (optional, recommended)
→ Pasta and Seasonings
14 -
340–450 g pasta (rigatoni, penne, fusilli, shells, pappardelle, or gluten-free alternative)
15 -
Salt, to taste (start with 1 teaspoon)
16 -
Freshly ground black pepper, to taste
→ Garnishes
17 -
Chopped fresh parsley or basil, for garnish
18 -
Red pepper flakes (optional, for serving)
# How to Make It:
01 -
Heat olive oil in a large saucepan over medium heat. Add the finely chopped onion, carrots, and celery. Sauté for 5–7 minutes, stirring occasionally, until vegetables soften and onion turns translucent.
02 -
Stir in the minced garlic, oregano, dried basil, and smoked paprika if using. Cook for 1 minute until fragrant, being careful not to brown the garlic.
03 -
Add rinsed red lentils and crushed tomatoes to the saucepan. Mix well to combine with the aromatic base.
04 -
Pour in the vegetable broth and bring to a gentle boil. Reduce heat to a low simmer and cook uncovered for 18–22 minutes, stirring occasionally, until lentils are tender and the sauce has thickened.
05 -
While sauce simmers, cook the pasta according to the package instructions in salted boiling water. Drain and reserve, saving a small cup of pasta water if sauce thinning becomes necessary.
06 -
Reduce heat to low. Stir in coconut milk or heavy cream and nutritional yeast if using. Simmer gently for 2–3 minutes until the sauce is creamy and well blended. Season the sauce generously with salt and black pepper, tasting and adjusting as needed.
07 -
Add cooked pasta directly into the sauce and gently toss to coat. Add reserved pasta water as needed to achieve desired sauce consistency.
08 -
Serve immediately, garnished with fresh parsley or basil and a pinch of red pepper flakes if desired.
# Additional Tips:
01 -
For a vegan dish, use full-fat coconut milk or cashew cream and choose gluten-free pasta if required.
02 -
Red lentils break down easily, naturally thickening the sauce to create a creamy, dairy-free base.
03 -
Fire-roasted crushed tomatoes add depth if available.
04 -
The sauce can be made ahead and reheats well, making it suitable for meal prep.