Creamy Sun Dried Tomato Red Lentil Pasta
Creamy Sun Dried Tomato Red Lentil Pasta gives you a rich, garlicky pasta dinner with simple pantry ingredients and extra protein from red lentil pasta.
This recipe tastes cozy and restaurant-worthy, but it stays easy enough for a busy weeknight. The sun dried tomatoes bring deep sweet tomato flavor. The cream makes the sauce silky. The spinach adds color and freshness. Parmesan pulls everything together with a salty finish.
Why You’ll Love This Recipe
- Big flavor with simple ingredients: Sun dried tomatoes, garlic, cream, and parmesan create a bold sauce without much work.
- High protein pasta base: Red lentil pasta adds plant based protein and fiber, so the meal feels filling.
- Creamy but not complicated: The sauce comes together in one skillet while the pasta cooks.
- Great for weeknights: You can get dinner on the table in about 30 minutes.
Fabian’s Budget & Health Tip: Use the oil from the sun dried tomato jar to cook the garlic. It adds flavor you already paid for. If cream feels too rich, replace half of it with extra vegetable broth for a lighter sauce that still tastes creamy.
Ingredients (Serves 4)
- 12 oz red lentil pasta (340 g)
- 1 tablespoon oil from the sun dried tomato jar or olive oil (15 ml)
- 3/4 cup chopped sun dried tomatoes (90 g)
- 4 garlic cloves, finely minced
- 1 cup vegetable broth (240 ml)
- 3/4 cup heavy cream (180 ml)
- 4 packed cups fresh spinach (120 g)
- 3/4 cup grated parmesan cheese (75 g)
- 1/2 teaspoon fine salt (3 g), plus more for the pasta water
- 1/4 teaspoon black pepper (1 g)
- 1/2 cup reserved pasta water (120 ml), as needed
- 1 tablespoon lemon juice (15 ml), optional
Step-by-Step Instructions
1. Cook the Red Lentil Pasta
Bring a large pot of salted water to a boil. Add the red lentil pasta and stir right away so it does not stick. Cook it until just tender with a slight bite, about 1 minute less than the package suggests.
Red lentil pasta can soften fast, so taste it early. The pasta should feel firm enough to hold its shape when tossed in sauce. Reserve 1/2 cup pasta water (120 ml), then drain the pasta.
2. Sizzle the Garlic and Sun-Dried Tomatoes
While the pasta cooks, warm the tomato oil in a large skillet over medium heat. Add the chopped sun dried tomatoes and minced garlic.
Stir for 1 to 2 minutes, until the garlic smells sweet and savory. Keep the heat moderate. If the garlic browns too fast, it can taste bitter.
3. Build the Creamy Tomato Sauce
Pour in the vegetable broth and scrape the pan with a spoon to lift up the flavorful bits. Let it bubble gently for 2 minutes. The liquid should turn lightly red from the tomatoes.
Lower the heat and stir in the cream. Let the sauce simmer softly for 3 to 4 minutes, until it looks glossy and coats the back of a spoon.
4. Wilt the Spinach and Add Parmesan
Add the spinach by the handful. Stir until it wilts into the sauce and turns deep green. This takes about 1 to 2 minutes.
Sprinkle in the parmesan and black pepper. Stir until the cheese melts and the sauce looks smooth. Taste before adding more salt because parmesan and sun dried tomatoes can be salty.
5. Toss the Pasta with the Sauce
Add the drained red lentil pasta to the skillet. Toss gently so the pasta stays intact. If the sauce feels too thick, add a splash of reserved pasta water until it turns silky and clings to each piece.
Finish with lemon juice if you want a brighter flavor. Serve warm while the sauce is creamy and the garlic aroma is still fresh.
Expert Troubleshooting & FAQs
Why did my red lentil pasta turn mushy?
Red lentil pasta cooks faster than wheat pasta. Start tasting it 2 minutes before the package time ends. Drain it while it still has a firm bite, then toss it gently with the sauce.
Can I use regular pasta instead?
Yes. Use the same amount of regular pasta. The recipe will still taste creamy and rich, but it will have less plant based protein than red lentil pasta.
Can I make this without heavy cream?
Yes. Use half and half for a lighter sauce, or use full fat coconut milk for a dairy free cream base. The flavor will change slightly, but the sauce will still be smooth.
How do I keep the sauce from getting too thick?
Save pasta water before draining. Add it a little at a time when you toss the pasta. The starch helps loosen the sauce while keeping it creamy.
Can I add more vegetables?
Yes. Mushrooms, peas, roasted zucchini, or chopped kale work well. Cook firm vegetables before adding the cream so they turn tender without watering down the sauce.
Estimated Nutritional Facts
These values are rough estimates per serving and will vary based on your pasta brand, cream, and parmesan.
- Calories: 520
- Protein: 24 g
- Carbs: 64 g
- Fats: 21 g
Creamy Sun Dried Tomato Red Lentil Pasta
Ingredients
- 12 oz red lentil pasta (340 g)
- 1 tablespoon oil from the sun dried tomato jar or olive oil (15 ml)
- 3/4 cup chopped sun dried tomatoes (90 g)
- 4 garlic cloves, finely minced
- 1 cup vegetable broth (240 ml)
- 3/4 cup heavy cream (180 ml)
- 4 packed cups fresh spinach (120 g)
- 3/4 cup grated parmesan cheese (75 g)
- 1/2 teaspoon fine salt (3 g), plus more for the pasta water
- 1/4 teaspoon black pepper (1 g)
- 1/2 cup reserved pasta water (120 ml), as needed
- 1 tablespoon lemon juice (15 ml), optional
Instructions
- 1. Cook the Red Lentil Pasta. Bring a large pot of salted water to a boil. Add the red lentil pasta and stir right away so it does not stick. Cook it until just tender with a slight bite, about 1 minute less than the package suggests. Red lentil pasta can soften fast, so taste it early. The pasta should feel firm enough to hold its shape when tossed in sauce. Reserve 1/2 cup pasta water (120 ml), then drain the pasta.
- 2. Sizzle the Garlic and Sun-Dried Tomatoes. While the pasta cooks, warm the tomato oil in a large skillet over medium heat. Add the chopped sun dried tomatoes and minced garlic. Stir for 1 to 2 minutes, until the garlic smells sweet and savory. Keep the heat moderate. If the garlic browns too fast, it can taste bitter.
- 3. Build the Creamy Tomato Sauce. Pour in the vegetable broth and scrape the pan with a spoon to lift up the flavorful bits. Let it bubble gently for 2 minutes. The liquid should turn lightly red from the tomatoes. Lower the heat and stir in the cream. Let the sauce simmer softly for 3 to 4 minutes, until it looks glossy and coats the back of a spoon.
- 4. Wilt the Spinach and Add Parmesan. Add the spinach by the handful. Stir until it wilts into the sauce and turns deep green. This takes about 1 to 2 minutes. Sprinkle in the parmesan and black pepper. Stir until the cheese melts and the sauce looks smooth. Taste before adding more salt because parmesan and sun dried tomatoes can be salty.
- 5. Toss the Pasta with the Sauce. Add the drained red lentil pasta to the skillet. Toss gently so the pasta stays intact. If the sauce feels too thick, add a splash of reserved pasta water until it turns silky and clings to each piece. Finish with lemon juice if you want a brighter flavor. Serve warm while the sauce is creamy and the garlic aroma is still fresh.
