Are you tired of the same old weeknight routine? Do you crave something satisfying, yet healthy and easy to make? Look no further! Red lentils are a nutritious and versatile ingredient that can be used in a variety of creative pasta dishes. In this article, we’ll explore 18 creamy red lentil pasta recipes that are perfect for busy weeknights.
From classic combinations like garlic butter and spinach to international-inspired flavors like coconut turmeric and paprika chickpeas, there’s something on this list for everyone. Whether you’re a vegetarian, vegan, or just looking for a quick and delicious meal, these recipes are sure to become staples in your kitchen. So go ahead, get creative with red lentils, and let the pasta goodness begin!
Garlic Butter Red Lentil Pasta with Spinach
This recipe combines the comfort of pasta with the nutritional benefits of red lentils, all wrapped up in a rich garlic butter sauce and topped with wilted spinach. It’s a perfect meal for a cozy night in.
Ingredients:
– 8 oz red lentil pasta
– 1 cup cooked red lentils
– 4 cloves garlic, minced
– 2 tbsp unsalted butter
– 1/4 cup grated Parmesan cheese
– 2 cups fresh spinach leaves
– Salt and pepper to taste
Instructions:
1. Cook the red lentil pasta according to package instructions. Drain and set aside.
2. In a large skillet, melt the butter over medium heat. Add the garlic and cook for 1 minute until fragrant.
3. Add the cooked red lentils and stir to combine with the garlic butter mixture.
4. Bring the mixture to a simmer and cook for 2-3 minutes until heated through.
5. Stir in the Parmesan cheese until melted and smooth.
6. Add the fresh spinach leaves to the skillet and wilt into the sauce.
7. Combine the cooked pasta and red lentil mixture, season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Creamy Coconut Red Lentil Pasta with Turmeric
Elevate your pasta game with this vibrant and nutritious recipe that combines the comforting warmth of red lentils, the creaminess of coconut milk, and the subtle earthiness of turmeric.
Ingredients:
– 8 oz. red lentil pasta
– 1 cup red lentils, rinsed and drained
– 2 cups vegetable broth
– 1/2 cup coconut milk
– 2 tbsp olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp ground turmeric
– Salt and pepper, to taste
– Fresh cilantro, for garnish (optional)
Instructions:
1. Cook pasta according to package instructions; set aside.
2. In a large pot, sauté onion and garlic in olive oil until softened.
3. Add red lentils, vegetable broth, coconut milk, and turmeric. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until lentils are tender.
4. Stir in cooked pasta, season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro if desired.
Cooking Time: 30-40 minutes
Spicy Red Lentil Pasta with Tomato Basil Sauce
Experience the bold flavors of Italy with this vibrant and aromatic pasta dish. Red lentils add a boost of protein and fiber to this spicy, saucy, and satisfying meal.
Ingredients:
– 1 cup red lentils
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 3 garlic cloves, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 8 oz pasta (such as penne or fusilli)
– 2 cups fresh tomatoes, diced
– 1/4 cup fresh basil leaves, chopped
– Grated Parmesan cheese (optional)
Instructions:
1. Cook lentils according to package instructions.
2. Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add cumin, smoked paprika, salt, and pepper. Cook for an additional minute.
4. Bring a pot of salted water to a boil. Cook pasta according to package instructions.
5. Combine cooked lentils with tomato sauce (see below) and cooked pasta.
Tomato Basil Sauce:
– 2 cups fresh tomatoes, diced
– 1/4 cup fresh basil leaves, chopped
– 2 tablespoons olive oil
– Salt and pepper to taste
Combine all ingredients in a bowl and stir until well combined.
Cooking Time: 30-40 minutes
Red Lentil Pasta with Roasted Garlic and Mushrooms
This hearty pasta dish combines the comforting warmth of roasted garlic and mushrooms with the nutty flavor of red lentils. Perfect for a cozy weeknight dinner or special occasion.
Ingredients:
– 1 cup red lentil pasta
– 2 cloves garlic, peeled and separated into individual bulbs
– 1 cup mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 tablespoons olive oil
– Salt and pepper, to taste
– Grated Parmesan cheese, optional
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss garlic bulbs with 1 tablespoon olive oil and season with salt. Roast in the preheated oven for 20-25 minutes, or until tender and caramelized.
3. Cook pasta according to package instructions. Drain and set aside.
4. In a large skillet, heat remaining 1 tablespoon olive oil over medium-high heat. Add mushrooms and cook for 3-4 minutes, or until they release their liquid and start to brown.
5. Combine cooked pasta, roasted garlic, and sautéed mushrooms in a serving bowl. Season with salt and pepper to taste. Top with grated Parmesan cheese, if desired.
Cooking Time: 35-40 minutes
Lemon Herb Red Lentil Pasta with Asparagus
This vibrant and flavorful pasta dish combines the comforting warmth of red lentils with the brightness of lemon and herbs, perfectly complemented by the tender crunch of asparagus. A perfect springtime meal that’s quick to prepare and packed with nutrients.
Ingredients:
– 8 oz. red lentil pasta
– 1 cup cooked red lentils
– 2 tbsp. olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup fresh parsley, chopped
– 2 tbsp. freshly squeezed lemon juice
– Salt and pepper to taste
– 1 lb. asparagus, trimmed
Instructions:
1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until softened (3-4 minutes).
3. Stir in cooked red lentils, parsley, lemon juice, salt, and pepper.
4. Add the reserved pasta water to the skillet and stir to combine.
5. Toss cooked pasta with the lentil mixture until well coated.
6. Steam asparagus in a separate pot until tender (3-5 minutes). Serve alongside the pasta.
Cooking Time: 20-25 minutes
Red Lentil Pasta Primavera with Seasonal Veggies
This vibrant pasta dish celebrates the flavors of spring, combining tender red lentils with a medley of colorful vegetables. A perfect representation of the season’s freshness, this recipe is quick to prepare and packed with nutrients.
Ingredients:
– 1 cup dried red lentils
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed seasonal vegetables (such as bell peppers, carrots, zucchini, and snap peas)
– 1 cup cherry tomatoes, halved
– 1 teaspoon dried basil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook lentils according to package instructions or simmer with water/broth for 20-25 minutes.
2. In a large skillet, heat olive oil over medium-high. Add onion and cook until translucent, about 3-4 minutes.
3. Add garlic, mixed vegetables, and cherry tomatoes. Cook until vegetables are tender-crisp, about 5-6 minutes.
4. Stir in cooked lentils, dried basil, salt, and pepper.
5. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 35-40 minutes
Smoky Paprika Red Lentil Pasta with Chickpeas
This hearty pasta dish combines the comforting warmth of red lentils and smoky paprika with the creaminess of chickpeas. Perfect for a cozy evening in.
Ingredients:
– 1 cup red lentils, rinsed and drained
– 1 can (14 oz) chickpeas, drained and rinsed
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cumin
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 8 oz pasta (such as pappardelle or linguine)
– 2 cups vegetable broth
– 1 tablespoon chopped fresh parsley
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large saucepan, heat olive oil over medium heat. Add garlic, smoked paprika, cumin, salt, and pepper; cook for 1 minute.
3. Add red lentils and vegetable broth to the saucepan. Bring to a simmer, then reduce heat to low and cook until lentils are tender, about 20 minutes.
4. Stir in chickpeas and cooked pasta. Simmer for an additional 5 minutes.
5. Serve hot, garnished with chopped parsley.
Cooking Time: 30-40 minutes
Creamy Avocado Red Lentil Pasta with Cherry Tomatoes
This recipe combines the creamy richness of avocado with the comforting warmth of red lentils, all wrapped up in a delicious pasta dish. Perfect for a cozy night in or a quick weeknight meal.
Ingredients:
– 8 oz pasta of your choice
– 1 cup cooked red lentils
– 2 ripe avocados, diced
– 1 pint cherry tomatoes, halved
– 2 cloves garlic, minced
– 1/4 cup olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add garlic and cook for 1 minute.
3. Add cherry tomatoes and cook until they release their juices and start to soften, about 5 minutes.
4. Stir in cooked red lentils and diced avocado. Season with salt and pepper to taste.
5. Toss cooked pasta with the avocado-lentil mixture. Top with grated Parmesan cheese (if using).
6. Serve immediately and enjoy!
Cooking Time: 20-25 minutes
Red Lentil Pasta with Pesto and Sun-Dried Tomatoes
This vibrant pasta dish combines the creaminess of pesto with the nutty flavor of red lentils, perfectly balanced by the sweetness of sun-dried tomatoes. A quick and easy recipe perfect for a weeknight dinner.
Ingredients:
– 8 oz red lentil pasta
– 1/2 cup freshly made pesto (see note)
– 1/4 cup chopped fresh parsley
– 1/2 cup sun-dried tomatoes, chopped
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook red lentil pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, combine pesto, parsley, and sun-dried tomatoes. Heat over medium heat for 2-3 minutes or until warmed through.
3. Add cooked pasta to the skillet and toss with pesto mixture, ensuring pasta is well coated.
4. Season with salt and pepper to taste.
5. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
One-Pot Red Lentil Pasta with Zucchini and Peas
A delicious and nutritious one-pot meal that combines the flavors of Italy and India, this recipe is perfect for a quick and easy dinner.
Ingredients:
– 1 cup red lentils
– 1 medium zucchini, sliced
– 1 cup frozen peas
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 can (28 oz) crushed tomatoes
– 1 tsp dried basil
– Salt and pepper to taste
– 8 oz pasta of your choice
Instructions:
1. Heat a large pot over medium heat. Add the onion and cook until translucent, about 3-4 minutes.
2. Add the garlic, zucchini, and red lentils. Cook for an additional 2-3 minutes, stirring occasionally.
3. Add the crushed tomatoes, peas, basil, salt, and pepper. Stir to combine.
4. Bring the mixture to a boil, then reduce heat to low and simmer for 20-25 minutes or until the pasta is al dente and the lentils are tender.
5. Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 25-30 minutes
Red Lentil Pasta Alfredo with Cashew Cream
Elevate your pasta game with this creamy, plant-based take on the classic Alfredo sauce.
Ingredients:
– 1 cup cooked red lentils
– 8 oz. pasta of your choice (e.g., fettuccine or spaghetti)
– 1/2 cup cashews
– 2 cloves garlic, minced
– 1/4 cup nutritional yeast
– 1 tsp lemon juice
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook pasta according to package instructions. Drain and set aside.
2. In a blender or food processor, combine cashews, garlic, nutritional yeast, lemon juice, salt, and pepper. Blend until smooth and creamy.
3. In a large saucepan, combine cooked red lentils and blended cashew cream. Stir over medium heat until heated through.
4. Add cooked pasta to the saucepan and toss until coated in the creamy sauce.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20 minutes
Mediterranean Red Lentil Pasta with Olives and Feta
This hearty pasta dish combines the comforting warmth of red lentils with the bright, tangy flavors of the Mediterranean. A perfect blend of textures and tastes that will leave you feeling satisfied and nourished.
Ingredients:
– 8 oz. red lentil pasta
– 1 cup dried red lentils, rinsed and drained
– 2 cups vegetable broth
– 1/4 cup olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup pitted green olives, sliced
– 1/2 cup crumbled feta cheese
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook pasta according to package instructions. Drain and set aside.
2. In a large pot, sauté onion and garlic in olive oil until softened.
3. Add lentils, vegetable broth, and olives. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until lentils are tender.
4. Stir in cooked pasta and season with salt and pepper.
5. Top with crumbled feta cheese and chopped parsley (if using).
6. Serve warm, garnished with additional parsley if desired.
Cooking Time: 30-35 minutes
Red Lentil Pasta with Roasted Red Pepper Sauce
Elevate your pasta game with this vibrant and flavorful dish, combining the nutty goodness of red lentils with the sweet heat of roasted red peppers.
Ingredients:
– 1 cup red lentils
– 1 tablespoon olive oil
– 1 onion, diced
– 2 garlic cloves, minced
– 1 can (14.5 oz) diced tomatoes
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– 8 oz pasta of your choice
– Roasted Red Pepper Sauce (see below)
Roasted Red Pepper Sauce:
– 2 red bell peppers, seeded and roasted (see notes)
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Cook pasta according to package instructions. Drain and set aside.
2. In a large pot, heat the olive oil over medium heat. Add onion and cook until translucent (3-4 minutes).
3. Add garlic, diced tomatoes, and red lentils. Stir well and let simmer for 10-12 minutes or until the lentils are tender.
4. Roast the red bell peppers by placing them on a baking sheet, drizzling with olive oil, and roasting at 400°F (200°C) for 30-40 minutes or until charred. Peel off skin and chop into small pieces.
5. Combine cooked pasta, lentil mixture, and roasted red pepper sauce. Season to taste.
Cooking Time: Approximately 20-25 minutes.
Vegan Red Lentil Pasta Carbonara with Mushrooms
A plant-based twist on the classic Italian dish, this recipe combines tender red lentils, rich mushrooms, and a creamy sauce to create a satisfying vegan carbonara.
Ingredients:
– 8 oz. pasta of your choice
– 1 cup cooked red lentils
– 2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 cloves garlic, minced
– 1/4 cup nutritional yeast
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook pasta according to package instructions.
2. In a large skillet, heat the olive oil over medium-high. Add mushrooms and cook until tender, about 5 minutes.
3. Add garlic and cook for an additional minute.
4. Stir in cooked red lentils, nutritional yeast, salt, and pepper. Cook for 1-2 minutes to combine flavors.
5. Combine cooked pasta with mushroom-lentil mixture.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Red Lentil Pasta with Caramelized Onions and Thyme
This hearty pasta dish combines the nutty flavor of red lentils with the sweetness of caramelized onions and the warmth of thyme. Perfect for a cozy dinner or lunch.
Ingredients:
– 8 oz red lentil pasta
– 1 large onion, thinly sliced
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1/4 cup vegetable broth
– 1 tsp dried thyme
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook the lentil pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-low heat. Add the sliced onions and cook for 20-25 minutes or until caramelized, stirring occasionally.
3. Add the garlic, vegetable broth, and thyme to the skillet. Cook for an additional 2-3 minutes, stirring frequently.
4. Combine the cooked pasta and onion mixture in a large bowl. Season with salt and pepper to taste.
5. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 30-40 minutes
Spicy Arrabbiata Red Lentil Pasta
This recipe combines the bold flavors of Italy with the comfort of a hearty pasta dish. Spicy arrabbiata sauce and tender red lentils come together in a match made in heaven.
Ingredients:
– 8 oz red lentils, rinsed and drained
– 1 can (28 oz) crushed tomatoes
– 2 cloves garlic, minced
– 1/4 cup olive oil
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes (or more to taste)
– Salt and pepper, to taste
– 8 oz pasta of your choice (e.g., spaghetti or linguine)
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Cook the lentils according to package instructions until tender. Drain and set aside.
2. In a large saucepan, heat the olive oil over medium heat. Add garlic and cook for 1 minute.
3. Add crushed tomatoes, oregano, red pepper flakes, salt, and pepper. Simmer for 15-20 minutes, stirring occasionally.
4. Cook pasta according to package instructions until al dente. Drain and set aside.
5. Combine cooked lentils and tomato sauce. Toss with cooked pasta.
6. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Red Lentil Pasta with Creamy Pumpkin Sauce
Celebrate the flavors of fall with this comforting and nutritious pasta dish, featuring tender red lentils and a rich pumpkin sauce.
Ingredients:
– 8 oz. red lentil pasta
– 1 cup cooked red lentils
– 2 cups vegetable broth
– 1/2 cup canned pumpkin puree
– 1/4 cup heavy cream
– 2 tbsp olive oil
– 1 small onion, finely chopped
– 1 tsp ground cumin
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, 3-4 minutes.
3. Add the cooked red lentils, vegetable broth, pumpkin puree, heavy cream, cumin, salt, and pepper to the skillet. Stir to combine.
4. Simmer the sauce for 5-7 minutes or until heated through.
5. Toss the cooked pasta with the creamy pumpkin sauce.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Red Lentil Pasta with Lemon Garlic Shrimp
Brighten up your dinner table with this vibrant and flavorful pasta dish, where the tanginess of lemon and garlic perfectly complements the nutty taste of red lentils.
Ingredients:
– 8 oz red lentil pasta
– 1 cup red lentils
– 2 cups water or vegetable broth
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1/4 cup freshly squeezed lemon juice
– 1 tsp dried oregano
– Salt and pepper to taste
– 12 large shrimp, peeled and deveined
– Fresh parsley, chopped (optional)
Instructions:
1. Cook pasta according to package instructions. Drain and set aside.
2. In a medium saucepan, combine red lentils and water or broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until lentils are tender.
3. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute.
4. Add shrimp and cook for 2-3 minutes per side, until pink and cooked through.
5. Stir in lemon juice and oregano. Season with salt and pepper to taste.
6. Combine cooked pasta, lentils, and shrimp sauce. Toss to combine.
7. Garnish with chopped parsley, if desired.
Cooking Time: 30-40 minutes
Summary
Get ready to spice up your weeknights with these 18 creamy red lentil pasta recipes! From classic garlic butter to adventurous options like coconut curry and smoked paprika, there’s something for everyone. Try adding some roasted garlic and mushrooms for a hearty, comforting bowl or go bold with a spicy arrabbiata sauce. Whether you’re in the mood for something creamy and rich or light and fresh, these recipes are sure to become new favorites. So go ahead, indulge in a delicious red lentil pasta dish tonight!
