Lentil Pasta with Vegetables (Printable)

A hearty blend of lentils, roasted vegetables, and pasta in a light flavorful sauce.

# Ingredient list:

→ Pasta & Lentils

01 - 10 oz whole wheat or regular pasta (penne or fusilli)
02 - 1 cup cooked brown or green lentils, drained and rinsed if canned

→ Vegetables

03 - 1 medium zucchini, diced
04 - 1 red bell pepper, chopped
05 - 1 yellow bell pepper, chopped
06 - 1 small red onion, sliced
07 - 1 cup cherry tomatoes, halved
08 - 2 tbsp olive oil
09 - 2 cloves garlic, minced

→ Seasonings & Garnishes

10 - 1 tsp dried oregano
11 - 1/2 tsp dried thyme
12 - 1/2 tsp chili flakes (optional)
13 - Salt and freshly ground black pepper, to taste
14 - 2 tbsp chopped fresh parsley or basil
15 - 2 tbsp grated Parmesan cheese (optional, omit for vegan)

# Cooking steps:

01 - Preheat the oven to 410°F. Line a baking sheet with parchment paper.
02 - Place zucchini, red and yellow bell peppers, red onion, and cherry tomatoes on the baking sheet. Drizzle with 1.5 tablespoons olive oil, sprinkle with oregano, thyme, salt, and pepper; toss to coat evenly.
03 - Roast the vegetables for 20 to 25 minutes, stirring once halfway through, until tender and slightly caramelized.
04 - While roasting, cook pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water and drain the pasta.
05 - Heat remaining 0.5 tablespoon olive oil in a large skillet over medium heat. Add minced garlic and chili flakes if using; sauté for 1 minute until fragrant.
06 - Add cooked lentils and roasted vegetables to the skillet, tossing to combine thoroughly.
07 - Add cooked pasta and a splash of reserved pasta water as needed to loosen the mixture. Stir well and adjust seasoning with salt and pepper to taste.
08 - Remove from heat, sprinkle with fresh parsley or basil and grated Parmesan if desired. Serve warm.

# Expert advice:

01 -
  • It sneaks seventeen grams of protein into something that tastes nothing like you're being virtuous about it.
  • The roasted vegetables get this sweet, almost nutty edge that makes you forget you're eating something completely plant-based.
  • You can throw it together in under an hour, and it tastes just as good reheated three days later.
02 -
  • Don't skip reserving the pasta water, it's the difference between a stuck-together dish and something that feels saucy and cohesive.
  • Roast the vegetables until they actually caramelize, not just until they're soft, because that sweetness is what makes lentils sing.
03 -
  • If your lentils are mushy or you're using canned, drain them extra well so they don't turn the whole dish into something heavy.
  • The secret that changed everything for me was roasting the vegetables at a high heat and stirring them halfway through, which gives them caramelization instead of just steaming them soft.
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