30mCreamy Lentil Tomato Pasta
A cozy tomato pasta where red lentils simmer into a simple, family-friendly sauce with spinach. The lentils soften into the tomato sauce for a creamy texture without dairy.
- Energy
- 652 calories per serving
- Protein
- 26.5 g per serving
- Carbs
- 119.5 g per serving
- Fat
- 9.3 g per serving
- Sodium
- 1035 mg per serving
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Cook this recipe
- penne pasta-12 oz
- water-1.5 cups
- vegan marinara sauce-1 jar
- canned diced tomatoes-1 can
- baby spinach-5 oz
- dry red lentils-1 cup
- olive oil-1 tbsp
- yellow onion-1 medium
- garlic-2 cloves
- Italian seasoning-1 tsp
- fine salt-0.5 tsp
Bring a large pot of salted water to a boil. Rinse the red lentils in a fine-mesh sieve.
Keep pot handles turned inward while bringing water to a boil.
Heat olive oil in a large deep skillet over medium heat. Add the finely diced onion and cook for 3 minutes, stirring often.
Add garlic and Italian seasoning. Cook for 30 seconds.
Stir in red lentils, marinara sauce, diced tomatoes with juices, water, and salt. Bring to a simmer.
Cover, reduce heat to medium-low, and simmer for 15 to 18 minutes, stirring occasionally, until the lentils are very tender and the sauce looks creamy.
Open the skillet lid away from your face to avoid steam burns.
While the sauce simmers, cook penne according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
Use caution when draining boiling pasta water.
Stir baby spinach into the sauce for 1 to 2 minutes, until wilted.
Add drained penne to the sauce and stir to coat. Stir in a splash of reserved pasta water if needed to loosen the sauce.
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