This Easy One-Pan Lentil Pasta 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?
Easy One-Pan Lentil Pasta Recipe
How to make One-Pan Lentil Pasta:
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!
Easy One-Pan Lentil Pasta Recipe
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Easy One-Pan Lentil Pasta
- Total Time: 40 minutes
- Yield: 3-4 Servings 1x
Description
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?
Ingredients
1 tbsp olive oil
2 large garlic cloves, minced
½ cup diced onion
1 bottle of Passata (680 ml)
2 cups of water, plus up to ¼ cup more, as needed
1 tbsp Italian seasoning
¼ tsp – ½ tsp chilli flakes (depending on your preferred spice level)
Salt pepper, to taste
1.5 cup dry penne pasta
1 cup green lentils cooked or canned
2 cups shredded zucchini and carrot (I like to use 1.5 cups zucchini, ½ cup carrot)
½ cup Shaved Parmesan for topping, plus more to taste
Instructions
1. Using a large saucepan (with a lid), heat oil over medium-high head. Add the onion and garlic and sauté until the onions have softened, about 5 minutes.
2. Add the water, passata, dry pasta, Italian seasoning, salt and pepper to the pan. Stir the mixture and turn the heat up to bring the pan to a boil.
3. Lower the heat, cover the pan and let it simmer for ~14 minutes or until the pasta is cooked, stirring occasionally. If the mixture starts to get dry, add the additional water as needed.
4. Once the pasta is cooked, add the lentils and shredded vegetables to the pasta mixture, stir until well combined, and the mixture is heated through.
5. Remove the pan from the heat and let sit for a few minutes to allow the sauce to thicken. Serve with shredded parmesan cheese.
Notes
Serve alone or with a side salad.
- Prep Time: 15
- Cook Time: 25
- Category: Entree
- Method: Stove top
- Cuisine: Italian
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About Brittany
Hi there! I am a registered dietitian and I ? food! I am passionate about making it easier for busy people to eat well by sharing quick and healthy recipes. Healthy cooking at home can seem overwhelming, but it doesn’t have to be. I love helping people uncomplicate weeknight dinners and reduce stress around meal time, so I’m so glad you’re here!
