Looking for a meat alternative to a pasta dish? This vegan pasta with lentils is a great way to eat well, while not compromising the yum factor! Serve with crusty bread.

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Recipe Summary

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil over high heat. Place lentils, carrots, and celery into the pot, reduce heat to low, and let simmer until vegetables are tender, about 30 minutes. Drain, reserving 2 cups of salted vegetable water. Add 1 tablespoon olive oil, mix, and set aside.

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  • Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.

  • While pasta cooks, heat remaining oil in a skillet over medium heat. Saute garlic in the hot oil until softened, 1 to 2 minutes. Add diced tomatoes and cook for 2 to 3 minutes. Pour in reserved salted vegetable water, mix, and add lentil mixture. Season sauce with kosher salt. Drain pasta.

  • Divide pasta among plates, top with sauce, and serve.

Cook's Notes:

You can use spaghetti or shell pasta instead of fettuccine, if desired.

You can use garlic or fire-roasted diced tomatoes instead of plain, if preferred.

Nutrition Facts

380 calories; protein 12.9g; carbohydrates 64.1g; fat 8.7g; sodium 155.8mg. Full Nutrition
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