Updated: May 6
This recipe is one of my current weeknight faves. It’s plant-based, using lentils as protein, loaded with veggies and cooks in one pan! What’s not to love?
This recipe starts with a quick sauté of onion and garlic to add a delicious base for flavour. Once onions have softened, you’ll add your sauce ingredients and dry pasta and allow this mixture to simmer until pasta has cooked. I’ve tried this recipe with both white and whole wheat pasta. Both work well, though you may need some additional water for whole wheat pasta as it tends to take a few additional minutes to cook.
You’ll then add your shredded vegetables and cooked or canned lentils to the pan and mix until warmed through. I love using shredded vegetables in this recipe. They blend in with the remaining ingredients in this recipe really well, adding a subtle boost of nutrition. If you have picky eaters at home, this is a great trick to add some extra veggies into your meals.
Shredded vegetables also do not require much cooking. They pretty much just need to be warmed, cutting down on your overall time in the kitchen. Shredded zucchini has a very subtle flavour and texture here and you’ll barely know it’s there. The shredded carrot adds a subtle sweet flavour to this recipe that you’ll love. Shred your veggies ahead of time and freeze for easy addition to your weeknight meals. You can also swap these veggies for frozen greens and peas if that’s all you have on hand.
Lentils are a great source of heart-healthy fibre and plant-based protein. They take on the flavour of the dish here and make for a great meal option for plant-based beginners! I like to let the pan sit for a few minutes for the additional liquid to absorb and the sauce to thicken before serving. Immediately before serving, top pasta with shredded fresh parmesan. Enjoy!
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One Pan Lentil Pasta Recipe
1 tbsp olive oil 2 large garlic clove ½ cup onion 1 bottle of Passata 2c water, plus up to ¼ cup more, as needed 1 tbsp Italian seasoning ¼ tsp – ½ tsp chilli flakes Salt pepper, to taste 1.5 cup dry penne pasta 1.5 cup green lentils cooked or canned 2c shredded zucchini and carrot (I like to use 1.5 cups zucchini, ½ cup carrot) ½ cup Shaved Parmesan for topping, or to taste
1. In a large pan, sauté onion and garlic over medium-high heat until onions have softened, about 5 minutes. 2. Add water, passata, dry pasta, Italian seasoning, salt and pepper to the pan. Bring to a boil and simmer for ~14 minutes or until pasta is cooked. If the mixture starts to get dry, add additional water as needed. 3. Add lentils and shredded vegetables to the pasta mixture, stir until well combined, and the mixture is heated through. 4. Remove pasta pan from heat and let sit for a few minutes to allow the sauce to thicken 5. Split into bowls and top with shredded parmesan, to taste. Serve alone or with a side salad.
Makes 3-4 servings
Time: 40 minutes
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